Episode Summary: Ep. 673: Cooking Bear Ribs and Getting Boned by Politics The MeatEater Podcast Release Date: March 10, 2025

In Episode 673 of The MeatEater Podcast, host Steven Rinella engages in an enlightening and often humorous conversation with returning guest Michael Hunter, a renowned chef from Toronto and author of the acclaimed cookbook, The Hunter Chef in the Wild. This episode delves into the intricate intersections of hunting, cooking, and the current political landscape affecting conservation efforts in North America.

1. Humorous Banter: Invading Canada

The episode kicks off with Steven Rinella and Michael Hunter exchanging light-hearted jokes about the hypothetical invasion of Canada. This segment showcases the camaraderie between the host and guest, setting a relaxed tone for the episode.

Notable Quote:

• Steven Rinella [02:30]: "He's gonna do your birthday months like you'll have February."

2. Conservation Politics: Lamprey Control and Federal Cuts

A significant portion of the discussion centers around recent federal budget cuts affecting conservation agencies, specifically targeting lamprey control efforts in the Great Lakes. Rinella criticizes these cuts, emphasizing the detrimental impact on both commercial and recreational fisheries.

Key Points:

• Lampreys are an invasive species decimating native fish populations in the Great Lakes.
• Federal agencies face budget constraints, freezing credit allocations essential for lamprey management.
• These cuts threaten the economy tied to fishing industries and tribal fisheries.

Notable Quote:

• Steven Rinella [14:00]: "Meaning they wouldn't know lamprey if it was latched to their scrotum."

3. Public Land Management and Political Divides

The conversation explores how different political parties handle conservation and public land management. Rinella outlines a perceived trend where Democrats are more likely to impose restrictions on hunting and predator management, while Republicans tend to undermine conservation funding.

Key Points:

• Colorado's legislative changes aim to alter the Fish and Game Agency's mandate, diminishing the role of hunters and anglers in wildlife management.
• State vs. Federal Control: Efforts by certain states to override federal wildlife management protocols.
• Economic Implications: Cuts in conservation spending lead to increased costs in fisheries management and public land upkeep.

Notable Quote:

• Steven Rinella [18:31]: "They'll always bone you. They'll always bone you on gun issues. Republicans are going to bone you on conservation issues generally."

4. Up Old Trucks Calendar Project

Rinella and his team discuss their ongoing project to create a calendar featuring "up old trucks" — vintage hunting rigs. The segment includes playful debates on the types of trucks desired and the criteria for selection, highlighting the show's community involvement.

Key Points:

• Community Submissions: Listeners are encouraged to submit photos of their vintage hunting trucks.
• Selection Process: Potential implementation of a voting system to choose featured trucks.
• Partnership with Backcountry Hunters and Anglers (BHA): A portion of calendar sales will support BHA initiatives.

Notable Quote:

• Steven Rinella [37:12]: "If one of your photos gets selected for the calendar, we're going to send you a $500 gift card and a free BHA membership."

5. Michael Hunter’s Cookbook and Cooking Wild Game

A highlight of the episode is the in-depth discussion about Michael Hunter's new cookbook, The Hunter Chef in the Wild. Hunter shares insights into his passion for cooking over open flames, his experiences with various game meats, and the challenges of promoting lesser-known recipes.

Key Points:

• Bear Ribs Recipe: Hunter elaborates on his method of smoking and glazing bear ribs, emphasizing the rich flavor and tender texture achieved through his techniques.
• Utilizing All Parts of the Animal: Encouraging hunters to make use of every part of the game to minimize waste.
• Innovative Recipes: Inclusion of unique dishes like smoked cougar ham and sustainable cooking practices.

Notable Quote:

• Michael Hunter [103:27]: "I took the sawzall and cut, you know, 2-inch ossobuco cuts out of the mule deer I shot. And she was dumbfounded that they weren't, you know, stinky."

6. Chronic Wasting Disease (CWD) Concerns

The episode addresses growing concerns about Chronic Wasting Disease (CWD) in deer populations and its implications for human health and hunting practices. Rinella and Hunter debate the severity and public perception of CWD, advocating for increased research and responsible meat processing.

Key Points:

• CWD Overview: A prion disease affecting deer, with potential but unproven risks to humans.
• Impact on Hunting and Meat Consumption: CWD-positive animals may lead to decreased acceptance of wild game meat in markets and food banks.
• Regulatory Challenges: Stricter regulations on meat processing due to CWD have forced many processors to cease operations.

Notable Quote:

• Steven Rinella [83:21]: "Once you have, once you have in these areas where they're wanting or pushing to sell deer, particularly like in the eastern U.S., if there's CWD infection there, 5%, 10%, it gets as high as 50% in some places. I don't know how much of that you're gonna be pushing down at the farmer's market."

7. Cooking Techniques and Tips

Hunter shares practical cooking tips for preparing wild game, emphasizing the importance of utilizing fat for flavor and texture. They discuss various methods like smoking, braising, and frying, highlighting the distinct qualities of game meats compared to domestic counterparts.

Key Points:

• Bear Ribs: Smoking with birch syrup glaze for enhanced flavor.
• Fried Perch and Deer: Techniques for achieving crispy textures using seasoned flour and cornmeal mixtures.
• Handling Fatty Meats: Strategies for managing and rendering fat to improve the eating experience.

Notable Quote:

• Michael Hunter [127:28]: "I use both seasoned flour and cornmeal to achieve that crispy texture."

8. Closing Remarks and Future Projects

The episode concludes with acknowledgments of sponsors, updates on upcoming projects like the new cookbook release, and invitations for listeners to visit Michael Hunter's restaurant. Rinella and Hunter express enthusiasm for future collaborations and community-driven initiatives.

Key Points:

• Book Promotions: Information on where to purchase Michael Hunter's cookbook.
• Upcoming Episodes: Teasers for future discussions on conservation and hunting techniques.
• Community Engagement: Encouragement for listeners to participate in projects like the calendar and share their hunting and cooking experiences.

Notable Quote:

• Michael Hunter [140:40]: "The books are available in the restaurant. We ship signed copies from the restaurant."

Conclusion

Episode 673 of The MeatEater Podcast intricately weaves together discussions on conservation politics, innovative hunting projects, and the culinary arts of preparing wild game. Through candid conversations and expert insights, Steven Rinella and Michael Hunter provide listeners with a comprehensive look at the challenges and joys of hunting and cooking in today's complex political and environmental climate.

Notable Quotes Overview:

• Steven Rinella [02:30]: "He's gonna do your birthday months like you'll have February."
• Steven Rinella [14:00]: "Meaning they wouldn't know lamprey if it was latched to their scrotum."
• Steven Rinella [18:31]: "They'll always bone you. They'll always bone you on gun issues. Republicans are going to bone you on conservation issues generally."
• Steven Rinella [37:12]: "If one of your photos gets selected for the calendar, we're going to send you a $500 gift card and a free BHA membership."
• Michael Hunter [103:27]: "I took the sawzall and cut, you know, 2-inch ossobuco cuts out of the mule deer I shot. And she was dumbfounded that they weren't, you know, stinky."
• Steven Rinella [83:21]: "Once you have, once you have in these areas where they're wanting or pushing to sell deer, particularly like in the eastern U.S., if there's CWD infection there, 5%, 10%, it gets as high as 50% in some places. I don't know how much of that you're gonna be pushing down at the farmer's market."
• Michael Hunter [127:28]: "I use both seasoned flour and cornmeal to achieve that crispy texture."
• Michael Hunter [140:40]: "The books are available in the restaurant. We ship signed copies from the restaurant."

This structured summary encapsulates the multifaceted discussions of the episode, providing valuable insights for both regular listeners and newcomers interested in hunting, cooking, and conservation politics.