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To gain access to pristine ground, he charters a float plane to drop him high in the Alpine zone of Alaska’s Coastal Rainforest. He spends three days alone in the wild hunting for blacktail deer and cooks up rock-pounded tenderloin. As the cold Alaskan winter approaches, bears flock to the high country of Alaska’s Chugach Range while feasting on cranberry and blueberry. As summer turns to fall, the bears have exhausted low-elevation fruit and their quest to fatten up pushes them into higher and less accessible terrain. Steven Rinella draws a tag to hunt Coues deer in the mountains of southern Arizona.
In tune with the local culture, Steve packs a small kit of tortillas, chilies, and all the fixings to prepare fire-grilled heart tacos. On this trip, Steven Rinella travels to the Sacramento Valley in central California to hunt wild hogs. He prepares a back-country gourmet feast of pork loin roasted with apples and rosemary cooked in tinfoil over a fire. Along with a trio of pack llamas, Steven Rinella, along with his brother Matt and friend Matt Moison camp and hunt in the arid and frozen badlands of Eastern Montana for mule deer. To combat the freezing temperatures, Rinella makes a stew to celebrate a successful hunt. Steven Rinella heads into the Texas backcountry after the Barbary sheep, or Aoudad, of North Africa. He cooks them up in traditional hunter-style over a fire.