Series 1

EPS 101 – Moose & Rabbit
Trapper Mike gets a moose and Chef Becky shows him how to prepare a Moose Taco. Chef Rupert offers up a quick and easy way to cook rabbit with his Rabbit Ravioli dish.

EPS 102 – Beaver & Salmon
Checking his trap lines, Trapper Mike finds he has a beaver and Chef Becky prepares
him a tasty Beaver Burger. Chef Rupert then prepares wild Coho Salmon three-ways for a delicious gourmet style meal.

EPS 103 – Pheasant
Chef Rupert goes Pheasant hunting at Bird’s Eye View Game Farm and gets a couple of birds to make a delicious dish. Pan-roasted Pheasant with porcini mushroom
sauce with steamed potatoes and braised cabbage.

EPS 104 – Alligator
We visit Orlando Florida to find out all about Gator Hunting. Captain Kevin of Get Bit
Outdoors introduces us to alligator hunting, then Chef Rupert cooks up a gourmet alligator dish. Blackened alligator on warm wax bean and watercress salad with black olive, tomato and caper salsa.

EPS 105 – Goose, Duck & Chucker
Trapper Mike goes hunting and brings back a goose and a duck. Chef Becky shows
him how to make a goose-duck roast, then later Chef Rupert cooks up a chucker partridge with a Chucker Pot-Pie.

EPS 106 – Wild Turkey
After getting one wild turkey, Chef Rupert goes out again to fill his second tag and we join him on his hunt. Then, Chef Rupert cooks up some wild turkey and makes a family-style presentation with potato gnocchi and wild turkey scallopini.

EPS 107 - Venison
We join Eric as he goes out on a deer hunt. Eric then takes his deer to Chef Raffi who
butchers it and shows Eric how to prepare a Leg of Venison dish for his family. Later, Chef Rupert demonstrates his favorite preparation of venison with a bacon wrapped Venison steak with red wine demi-glaze with blue cheese and a bacon stuffed Hassleback potato.

EPS 108 - Bear
Eric brings a bear in for Chef Raffi to prepare. After he butchers the bear, Chef Raffi goes to Eric’s home to prepare a Bacon, Bear, Lettuce and tomato sandwich using fresh ingredients from Eric’s garden and chicken coop. Host Chef Rupert later demonstrates how to make Middle-Eastern Style Kabobs using ground Bear meat.
 
EPS 109 – Hogs
We visit Wild Boar Adventures in Saskatchewan to see a boar hunt, then Chef Raffi demonstrates how he de-bones a hog for a Pig Roast. Chef Rupert prepares a stuffed rack of wild boar with succotash and peach compote.

EPS 110 – Fishing
Chef Rupert goes out on Lake Ontario with his buddy Russell where they catch a salmon and a lake trout. Back in the kitchen, Chef Rupert prepares smoked salmon canapés and demonstrates how to do a salt-encrusted trout on black rice with a vegetable medley.

EPS 111 - Bear Bait
Chef Rupert demonstrates what ingredients he uses to prepare bear bait. Then later in the show, Chef Raffi shows us a quick and easy way to marinate bear meat for a delicious seasonal dish.

EPS 112 – Lake Michigan
Chef Rupert goes for a day fishing on Lake Michigan with Chef Jason Tilmann and his brother Micheal of Tilmann Outfitters, Chef Tilmann goes back to the Shack and prepares a simple salmon dish, then later Chef Rupert shows us his take on preparing salmon.

EPS 113 – Goose Season
The opening day of Goose Season and Chef Rupert and his buddy Russell go goose hunting. After a morning hunting, Chef Rupert heads back into the kitchen to prepare a simple and easy goose meal.

Series 2

Eps 201 - Bison
Chef Rupert demonstrates an easy recipe for Bison, a Wellington dish.

Eps 202 - Antelope 2-Ways
Chef Rupert is joined in the kitchen by our number-one fan, Dave Brown, who has brought in
some pronghorn antelope for Chef Rupert to work with. In the kitchen, Chef Rupert prepares
two dishes, a pronghorn antelope stuffed mushroom appetizer and a pronghorn antelope taco.

Eps 203 - Bear Backstrap
From the bear that Chef Rupert and his hunting buddy were able to get in the Spring, Chef
Rupert demonstrates how to prepare a Spring Black Bear Backstrap pan-seared with mushroom
sauce and cheesy polenta.

Eps 204 - Caribou
Chef Rupert welcomes Dave Brown into the kitchen to show him a couple of ways to prepare
Woodland Caribou. In his first dish, Chef Rupert makes some Woodland Caribou kabobs with
Tzatziki. In his second dish, Chef Rupert demonstrates how to make pan-roasted, smoke kissed
Woodland Caribou backstraps served with potato puree, roasted root vegetables and an applejerk
barbeque sauce.

Eps 205 - Bear Sausage
Chef Rupert finally gets a bear and decides to prepare some bear sausages with pork. After
demonstrating how to make sausages, Chef Rupert shows how to prepare a Bear Sausage with
balsamic onions and peppers dish.

Eps 206 - Forcemeat
Chef Rupert welcomes guest Chef Attilio to join him for a Forcemeat episode where they
prepare some wild boar and elk pâté, then Chef Rupert shows Chef Attilio how to make a wild
boar meatloaf.

Eps 207 - Italian Wild Game
Chef Rupert demonstrates how easy it is to prepare a couple of pasta dishes using Moose meat.
After preparing the ground game meat, Chef Rupert shows how to make pasta for both dishes,
a Moose ravioli dish and a fettuccini Moose Bolognese dish.

Eps 208 - Fish
Chef Rupert hits the beach for a remote Wild Game Cooking episode on the shores of Georgian
Bay. With his new portable fryer, Chef Rupert demonstrates how easy it is to cook up a
delicious fish fry on the beach with trout, red snapper, bream, shrimp and, for our viewers in
New Zealand, some John Dory.

Eps 209 - Wild Game BBQ
On a beach, nestled on the shores of Georgian Bay, Chef Rupert cooks up a Wild Game BBQ
feast. Featuring Bear Side Ribs, Bear and Wild Boar sausages, bear and beef burgers, corn, a
fruit salsa and BBQ vegetables, Chef Rupert shows how easy it is to barbecue on the beach if
you’re prepared.

Eps 210 - Wild Game Steak
If you like steak Chef Rupert demonstrates how to prepare a couple of different types of steak,
a striploin and a ribeye from a Bison and an Elk. Both served up with carrots, pommes
Lyonnaise (fried potatoes and onions), and creamed spinach, topped with minute steak and
blue cheese.

Eps 211- Goose II
The opening day of Goose Season and Chef Rupert and his buddy Russell go goose hunting. After a morning hunting, Chef Rupert heads back into the kitchen to prepare a simple, tender and tasty goose dish topped with gremolata served over cabbage.

Eps 212 - Rupert’s Favorite Fish Dishes
Chef Rupert revisits some of his favorite fish dishes that he demonstrated from earlier shows.

Eps 213 - Duck
After a day of hunting Duck, Chef Rupert heads to the kitchen to demonstrate an easy, quick and delicious seasonal Fall dish with Duck.

Series 3

Eps 301 - Chef Rupert demonstrates how to prepare a venison rouladen with cheesy pan-fried spaetzle and tomato, black bean charred corn salsa.

Eps 302 - Asian is the theme, so Chef Rupert demonstrates how to prepare Snow Goose Fried rice and duck Spring Rolls

Eps 303 - Answering a viewer’s question, Chef Rupert prepares Snow Goose 2-ways to demonstrate how to maintain tenderness with two cooking techniques, sous vide and sauerbraten.

Eps 304 - Chef Rupert shows how to prepare a delicious and easy Rabbit in mustard sauce with egg noodles and caramelized cipollini onions.

Eps 305 - Chef Robert from Romania demonstrates a traditional Goulash dish with stag then Chef Rupert shows how to prepare mountain goat vindaloo with mint cucumber raita.

Eps 306 - Using Elk, Chef Rupert prepares 2 dishes, elk meatballs a la Romano and rigatoni elk meat Bolognese

Eps 307 - Out for a BBQ, Chef Rupert prepares a feast with Quail, Elk and Bison and cooks up elk-bison burgers, grilled quails and bison steaks with chimichurri and roasted garlic compound butter.

Eps 308 - Chef Rupert reviews a couple of viewer recipe submissions and demonstrates a pan-fried Bison Ribeye Steak with Lyonnaise potatoes and a vegetable medley almandine.

Eps 309 - The theme is venison. Chef Alphonoso Walker from Florida demonstrates his pan seared Venison with grits and wild mushrooms, then Chef Rupert prepares a wildflower honey glazed Venison rack.

Eps 310 - Having caught a trout from Lake Ontario, Chef Rupert prepares a Wildflower honey, ginger and citrus glazed trout with garlic rapini and corn ribs.

Eps 311 - After a day out on Lake Ontario fishing, Chef Rupert demonstrates how to preserve salmon using cold-smoke, hot smoke and a candied salmon, then later shows how to serve them up with three tasty treats.

Eps 312 - Wild Boar 2-ways. Guest Chef Alphonoso Walker from Florida demonstrates how to prepare a wild boar chop with garlic greens, Yukon gold potatoes and an ancho glaze. Then later Chef Rupert prepares jerk BBQ wild boar ribs with a double baked potato and cucumber, tomato dill salad.

Eps 313 - Elk Steak. Having gone on a hunt for Elk, Chef Rupert demonstrates how to prepare pan seared Elk tenderloin steaks with butternut squash, asparagus and potato fries.

Series 4

Eps 401 - Chef Rupert demonstrates how to prepare an Elk London broil steak with fingerling potatoes and roasted peppers.

Eps 402 - Chef Rupert prepares a pistachio crusted stuffed venison tenderloin with dried apricots, bacon on roasted Swiss chard and garlic mashed potatoes.

Eps 403 - Chef Rupert demonstrates how to make gnocchi two different ways and serves it up with braised elk.

Eps 404 - Chef Rupert prepares a wild boar, bison meatloaf with a red wine, black currant sauce.

Eps 405 - Offering another way to prepare ground meat, Chef Rupert shows how to make Swedish style venison meatballs with red pepper relish with black current jelly.

Eps 406 - Guest Chef Bevan from Rogues Restaurant demonstrates how he prepares a couple wild game dishes, Bison fillet with red wine sauce, mushrooms and duck-fat fried potatoes then he demonstrates how to prepare a wild boar schnitzel with herb pappardelle and spring vegetables.

Eps 407 - Chef Rupert prepares a Caribbean inspired dish, a pan-fried Pickerel on a warm vegetable salad served escabeche style.

Eps 408 - Chef Rupert demonstrates a different way to prepare an Elk sirloin tip roast by making pulled Elk tacos with pickled jalapeno cabbage slaw and cilantro crema.

Eps 409 - Our yearly trip to the beach for a Wild Game BBQ. Chef Rupert fires up the barbeque to cook up some elk burgers, Cornish hen and some wild boar ribs.

Eps 410 - We take a trip down to Charlottesville Virginia where Chef Lee Siegrist demonstrates three of his favorite dishes from Public Fish & Oyster, an Oyster Rockefeller, a Maryland crab cake and a dish called the Hodge Podge.

Eps 411 – Continuing our time in Virginia, we explore two types of farms, an oyster farm and a farm at Thomas Jefferson’s Monticello. First, Captain Chris Ludford takes us to his oyster farm in Virginia Beach at Lynnhaven River, then we explore the different varieties of vegetables that Thomas Jefferson introduced to his farm at Monticello, outside of Charlottesville.

Eps 412 - Chef Rupert demonstrates a few different cooking techniques for wild game and we learn about a fermentation method being introduced at a new restaurant in Charlottesville Virginia and see how they prepare a rabbit dish.

Eps 413 - When in Charlottesville we visit Thomas Jefferson's Monticello and take a tour of his garden. Then we visit the launch of a new restaurant in Charlottesville that is offering Fermentation Cuisine and a fermented Duck dish.

Eps 413B – Chef Rupert prepares a Festive Feast with all the trimmings with wild turkey, elk tenderloin, sweet potatoes and stuffing. (Aired in Q4 week of Dec 19 to replace Eps 413)

Eps 414 – After a day on Lake Ontario, Chef Rupert prepares a burger from the trout he caught and cooks it up on a dockside BBQ.

Series 5

Eps 501 - Elk Manicotti - Chef Rupert prepares Manicotti Stuffed with ground Elk.

Eps 502 - Salmon 2 Ways - Poached Salmon is prepared 2 ways by Chef Rupert.

Eps 503 - Hunters Style Rabbit - Chef Rupert prepares rabbit hunters’ style.

Eps 504 - Pheasant - Guest Chef Alphonoso Walker prepares oven roasted pheasant with Florida sweet corn and mushroom risotto.

Eps 505 - Braised Elk - We visit Charlottesville Virginia and take a tour of Michael Shaps Wine work’s then Chef Rupert prepares a braised elk dish.

Eps 506 - Tuna - Guest Chef Alphonoso Walker prepares a pan seared Yellow fin tuna with pickled onions and spicy rice cake

Eps 507 - Pan seared duck - In Charlottesville Virginia we visit Ragged Branch Distillery then Chef Rupert prepares a pan seared duck with bourbon dish.

Eps 508 - Ostrich - Guest Chef Alphonoso Walker prepares a pan seared Ostrich with marble potatoes spinach hash topped with foie gras.

Eps 509 - Elk Chicken Fried Steak - After visiting the Albemarle Ciderworks in Charlottesville Virginia, Chef Rupert prepares Elk Chicken fried steak with apple cider.

Eps 510 - Backyard BBQ - Chef Rupert prepares a cedar plank salmon on the BBQ.

Eps 511  - Sake Poached Red Snapper - We tour the North American Sake Brewery in Charlottesville Virginia then Chef Rupert prepares a sake poached red snapper.

Eps 512 - Deep Fried Pickerel - Chef Rupert cooks up a deep-fried pickerel dish.

Eps 513 - Beach BBQ - Chef Rupert prepares a Beach BBQ with Bison skewers, elk and wild boar kabobs with homemade tzatziki and Greek salad.

Series 6

Eps 601 - Chef Rupert goes fishing on Lake Ontario and cooks up a trout burger.

Eps 602 - Chef Rupert cooks up a French-Canadian meat pie called a Tourtiere made with game.

Eps 603 - Chef Rupert prepares a delicious pan seared white tale tenderloin.

Eps 604 - Chef Rupert prepares a venison pot pie.

Eps 605 - We head to North Carolina and visit Platypus & Gnome to see a couple of their game dishes, wild boar butternut squash soup and a duck pizza.

Eps 606 - Chef Rupert and his buddy Russell prepare venison sausages and then prepare venison sausage sandwiches.

Eps 607 - We visit Orlando Florida where guest chef Al prepares a Black Cod dish with fingerling potatoes and beet arugula salad.

Eps 608 - Guest Chef Al in Orlando Florida prepares a halibut dish.

Eps 609 - Chef Rupert demonstrates how to prepare an Elk roast with roasted potatoes and green beans.

Eps 610 - Chef Al cooks up a heritage breed of French chicken called, Poulet Rouge Chicken - a bird raised under strict guidelines with similar characteristics to game birds such as pheasant or quail.

Eps 611 - In Jersey City, New Jersey, Chef Tyrone prepares some of his dishes from Dark Side of the Moo, a Yak burger. Kalua Pua’a (wild boar) Tacos and a smoked alligator sausage sandwich.

Eps 612 - We visit Chicago to check out some game dishes at the Frontier then visit a game purveyor, Chicago Game & Gourmet.

Eps 613 - In Chicago, we visit the Oakville Grill & Cellar where Chef Max shows how he prepares a couple of his signature duck dishes: a duck confit and a duck matzo ball soup.

(as at 8 July 2024)