Alone for 10 days in Alaska's Brooks Range, Steve and wildlife biologist Brandt Maxwell hunt their primary target, the big-antlered Yukon moose.

After ten days, Steve and Brandt have taken just one missed shot, but fortune smiles on them during their last day in the Alaskan wilderness.

Comedians Joe Rogan and Bryan Callen keep the mood light as they join Steve for some Sitka blacktail deer hunting in the mountains of Alaska.

Tackling the subject of ground game meat, Steve shares recipes from his "Wild Game Cookbook" sure to improve any chef's burgers, meatloaf and more.

Deep in the Amazon of Bolivia, Steve joins the region's tribal Tsimane people for hunting, foraging and catfish wrestling along the Casare River.

Steve heads into the jungle for exciting nighttime hunting with the Tsimane that brings him face-to-face with a threshold he vowed never to cross.

After gathering venison and fish by bow, Steve learns about meat care in a hot and humid locale, then bids farewell to the Tsimane with a banquet.

After two years working on the show, "MeatEater" producers Brittany and Helen get licensed and trained for a cow elk hunt in northern Montana.

Steve embarks on a quiet solo hunt in southern Arizona to stalk the wary and elusive Coues deer and savor some rare alone time in the desert.

With fellow bird hunter Ronny Boehme and wildlife biologist Ed Arnett, Steve hunts surprisingly delicious sandhill cranes near Lubbock, Texas.

Beating the odds, Steve draws a muskox tag to replace the one he forfeited years earlier, and departs for chilly Nunivak Island in the Bering Sea.

On a wild turkey hunt in California, Steve demonstrates ways of bagging and cooking the beloved bird, and makes his favorite turkey dish: schnitzel.

Having once heard the distinctive hoot of the sooty grouse outside of Ketchikan, Alaska, Steve returns for three days of challenging bird-stalking.

Steve enlists the aid of passionate sooty grouse hunter Barbara Gabier to help him puzzle through the complexities of this unconventional prey.

Over an open campfire, Steve demonstrates three different outdoor methods of preparing and cooking trout, ranging from savage to sophisticated.