Outside USA - September 2019

30 OUTSIDE MAGAZINE

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09/10.19

Dispatches Tips and Tricks

Big Gamesmanship

STEVEN RINELLA, CELEBRITY

HUNTER AND HOST OF NETFLIX’S

MEATEATER, HANDS OUT SOME OF

HIS HARD-EARNED WISDOM

BY TAYLOR GEE

OUTSIDE: Is there anything about hunting

you wish you had known before you started?

RINELLA: I wish that the minute I was done

sucking on a bottle, my mom had shoved a

game call in my mouth. I wish I had spent more

of my life learning animal calls instead of wait-

ing until my thirties.

Which game animal would you say is the

most underappreciated?

In the East, squirrel is grossly underrated, but

it’s one of my favorite things to hunt. In most

states, squirrels are in season more days than

not. I like to make an approximation of hot

wings with them—it ends up being way better

than chicken. The meat is darker and more

flavorful, and it has a better story.

If somebody had the opportunity to hunt

only once, where should they go?

As close to home as possible. It’ll help you

better understand the landscape you live in.

People become fixated on destinations, but

to even begin appreciating other places, you

need to form a baseline understanding and

respect for where you are.

What’s your preferred method of

cooking wild meat?

My whole approach changed when my bud-

dies and I discovered braising. The common

refrain about wild game is that it’s tough and

dry, but braising can make pretty much any-

thing moist and tender. Season the meat and

sear it thoroughly on all sides in a pan, then

cover with stock or water and cook on low

heat until fork-tender.

Have Your

Kill and Eat

It Too

HUNTING THE ANI-

MAL IS ONLY HALF

THE JOB. WE ASKED

JENNA WOGINRICH,

AUTHOR OF COLD

ANTLER FARM, FOR

HER FAVORITE

GAME RECIPE. SHE

CAME BACK WITH

THIS BEER-INFUSED

GOODNESS. —T.G.

DRUNK RABBIT

STEW

1 rabbit, dressed and

butchered

2 cups chicken broth

15 ounces Guinness

3 medium potatoes,

peeled and cut into

one-inch cubes

1 large yellow onion,

diced

6 carrots, peeled

and sliced

½ cup olive oil

½ tablespoon

garlic salt

¼ cup butter

Salt and pepper

to taste

16 ounces egg

noodles, cooked

and buttered

Place the rabbit in

a slow cooker or

Dutch oven, then

pour in the chicken

broth and Guinness.

Add the potatoes,

carrots, and onion.

Drizzle with oil and

sprinkle with garlic

salt. Cook on low

heat for four to six

hours, until the meat

is falling off the

bone. Remove the

meat, debone, and

return to the pot.

Mix in the butter,

salt, and pepper.

Ladle over the egg

noodles. Serves four.

Tie One On

MASTER THIS HANDY FISHING KNOT,

GOOD FOR TYING HOOKS, SWIVELS,

AND LURES —T.G.

5. Tighten the knot.


6. String line through the hook’s eye
   and cross it back over the standing line.


7. Wrap the end around the standing
   line five times.

IMPROVED CLINCH

3. Bring the end through the
   loop passing through the hook.


4. Pass the end through
   the newly formed loop.