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1 week ago | 
themeateater.com | Danielle Prewett |Lukas Leaf |Jenny Nguyen-Wheatley
Duration 30 minutes Serves 4 Chef’s notes Knowing how to properly sauté fish is something that every cook needs to have in their arsenal. It’s a quick way to cook practically any fish, and with practice, you can perfect the technique so that you get a beautiful golden crust and juicy fillet. This is a really simple recipe that allows fresh-caught fish to shine.
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1 month ago | 
themeateater.com | Spencer Neuharth |Adam Moore |Danielle Prewett |Jordan Sillars
This week’s MeatEater Crossword theme is wild game. Can you beat Randall’s score of 260 with a time of 24 seconds? Let us know in the comments!If you need help, use the assist button (lightbulb icon) on the top right-hand corner of the screen. You can reveal a letter, reveal a word, or check your answer. Create an account and sign in to save your work or finish on a different device.
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2 months ago | 
themeateater.com | Spencer Neuharth |Adam Moore |Danielle Prewett |Jordan Sillars
This week’s MeatEater Crossword theme is hunting. Can you beat Randall’s score of 380 with a time of 2 minutes, 52 seconds? Let us know in the comments!If you need help, use the assist button (lightbulb icon) on the top right-hand corner of the screen. You can reveal a letter, reveal a word, or check your answer. Create an account and sign in to save your work or finish on a different device.
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2 months ago | 
themeateater.com | Steven Rinella |Sam Lungren |Mark Kenyon |Danielle Prewett
Subscribe In this episode Steven Rinella talks with Pastor Shane Yates of Task Force Heroes, Janis Putelis, Austin "Chilly" Chleborad, Phil Taylor, and Corinne Schneider.
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2 months ago | 
themeateater.com | Spencer Neuharth |Adam Moore |Danielle Prewett |Jordan Sillars
This week’s MeatEater Crossword theme is national parks. Can you beat Randall’s score of 260 with a time of 23 seconds? Let us know in the comments!If you need help, use the assist button (lightbulb icon) on the top right-hand corner of the screen. You can reveal a letter, reveal a word, or check your answer. Create an account and sign in to save your work or finish on a different device.
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Feb 19, 2025 | 
themeateater.com | Spencer Neuharth |Adam Moore |Danielle Prewett |Jordan Sillars
This week’s MeatEater Crossword theme is fishing. Can you beat Randall’s score of 380 with a time of 2 minutes and 25 seconds? Let us know in the comments!If you need help, use the assist button (lightbulb icon) on the top right-hand corner of the screen. You can reveal a letter, reveal a word, or check your answer. Create an account and sign in to save your work or finish on a different device.
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Jan 15, 2025 | 
themeateater.com | Spencer Neuharth |Adam Moore |Danielle Prewett |Jordan Sillars
This week’s MeatEater Crossword theme is The East. Can you beat Randall’s score of 395 with a time of 1 minute, 58 seconds? Let us know in the comments!If you need help, use the assist button (lightbulb icon) on the top right-hand corner of the screen. You can reveal a letter, reveal a word, or check your answer. Create an account and sign in to save your work or finish on a different device.
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Dec 5, 2024 | 
themeateater.com | Jenny Nguyen-Wheatley |Maggie Hudlow |Danielle Prewett
Duration 30 minutes Serves 4 Chef’s notes This sandwich is one that you could whip up at the tailgate. You can save yourself time by cubing the venison at home. I like this recipe because it’s a good way to quickly transform tougher, whole muscles into tender bites. A bladed meat tenderizer tool is an easy, quick way to mechanically tenderize meat, especially when you don’t need it to look pretty. You can use the same tool to make chicken-fried venison.
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Nov 27, 2024 | 
themeateater.com | Danielle Prewett |Wade Truong |Ryan Callaghan
I get asked all the time, “Do I really need to pluck my birds? It’s a pain in the ass!” I hear ya—after a long day in the field, plucking birds isn’t always enjoyable. But after establishing a Thanksgiving tradition of having beautifully plucked whole pheasants roasted with herbs and butter, I had to find an easy way to take the feathers off without ripping up the delicate skin. The answer? Scalding hot water.
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Nov 22, 2024 | 
themeateater.com | Jody Flanagan |Wade Truong |Danielle Prewett
Duration 2.5 hours Serves 6 Chef’s notes For an elevated version of your everyday turkey breast, go with this recipe. Beginning with rich bone-in turkey breast, the flavor is built with fresh herbs, onions, apples, and recteq wood-fired smoke. With a little patience and some good ol’ wood-fired heat, you’ll start to notice that irresistible crisp skin, golden brown hues, and heavenly aroma. The glaze is next-level.
