Steven Rinella Hosts ‘Big Game’ Party with Smorgasbord of Wild Game Meats

February 2 2013 The ‘MeatEater’ Shares the Fruits of His Labor for the BIG Weekend.

Steven Rinella
Steven Rinella Hosts ‘Big Game’ Party with Smorgasbord of Wild Game Meats, February 2 2013
Sportsman Channel
Sportsman Channel

New Berlin, Wis. --(Ammoland.com)- Tahr Chili, Dall Sheep Sliders and Javelina Tacos are just a few of the easy-to-make appetizers Steven Rinella will prepare for his dinner party on this “Big Game” weekend.

Sportsman Channel, the leader in Outdoor TV for the American Sportsman, is proud to provide audiences with several ‘can’t miss’ wild game recipes as viewers settle in for a unique cooking special of MeatEater.

With a full freezer from a long and successful fall season, Rinella takes this “Big Game” opportunity to cook up some wild game meat into mouthwatering appetizers for a large group of family and friends. Do not miss this great opportunity to expand your wild game cooking arsenal with a special premiere time of MeatEater on Saturday, February 2 at 11 a.m. ET/PT.

The food is bountiful and the flavors are waiting to be sprung to life! Rinella is preparing to bring four different wild game appetizers to life — meatball sliders from Dall sheep, kielbasa from Caribou, chili from Tahr, and Javelina tacos. Rinella applies forethought and execution when preparing some of his favorite foods and this case is no different.

First, Rinella shows viewers how to make an easy and delicious marinade for Javelina tacos. Then, Caribou sausage is made from scratch by grinding the meat, filling the casings and smoking the meat for optimum flavor. Rounding out the meal, Rinella explains how to mix the right ingredients for a chili that creates a unique taste and adds a few extra touches of his own to the Dall sheep meatballs that will make it a big hit.

“When preparing big group meals, it’s important to not get overwhelmed,” said Steven Rinella, Host of MeatEater. “I always try to break down the process of cooking into easy steps to alleviate any possible time constraints. I am by no means a professional chef, but I do put in the time and care into my meats to ensure they are tasty and carry big flavor.”

Visit http:///www.theMeatEater.com

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