Some historians say that it wasn’t until we applied fire to food and started eating cooked meals that we became fully human. After Steven Rinella was introduced to hunting by his father, his relationship with the outdoors completely changed. He has written eloquently on the subject in several books, including his latest, The Meateater Outdoor Cookbook, which focuses on the many techniques involved in cooking food over a fire.
“The Meateater Outdoor Cookbook” encourages people to spend time with Mother Nature. Photo courtesy of Penguin Random House.
As a parent, Rinella encourages her children to light a fire instead of scrolling through social media, believing that a life in nature breeds confidence and capability. He made it a priority to teach them how to cook.
Rinella’s tips for improving a backyard barbecue include swapping out the gas grill and using lump charcoal, eventually switching to cherry or other types of wood. “It’s fun to learn how to use something that’s actually on fire and burning,” he says. “It’s more engaging. You have to pay more attention to it. And if you love cooking, you’ll find that when you prepare something and you pay more attention to it, it’s not more stressful.” . It’s more relaxing, because there’s just less room in your head for all the other noise. »
Cheeseburger Poppers
Serves 10 a.m. – 12 p.m. entry
Poppers are one of my favorite ways to use up small amounts of game meat. Although I often use quail or dove breasts to make poppers, this version is ideal for using up the excess ground game meat that every hunter seems to have in their freezer. This version is an ode to the cheeseburger, and boy does it succeed. It’s fun for entertaining a group, and it can easily be doubled (or tripled) for a crowd. It’s a great appetizer for that first night of a campervan trip. Whatever happens, don’t skip the dip.
Ingredients
For the filling
- 1 tablespoon of vegetable oil
- 1/2 red onion, diced (1/2 cup)
- 3/4 pound ground game meat
- Kosher salt and freshly ground black pepper
- 1 small Italian tomato, diced (1/2 cup)
- 2 tablespoons pickle relish
- 12 large jalapeño peppers
- 12 slices American cheese, cut in half
For the dip
- 1/2 cup mayonnaise
- 1 tablespoon of ketchup
- 1/4 teaspoon onion powder
Instructions
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FOR FILLING. Heat oil in a large skillet over medium-high heat. Add the onions and cook, stirring, 3 to 4 minutes, until softened. Push to the side of the pan, then add the ground elk and sprinkle with 3/4 teaspoon salt and a few grinds of pepper. Break up the meat with a spoon and add the onions to the meat. Cook the meat until done, 5 to 6 minutes. Add the tomatoes, enjoy and remove from the heat. Let cool. Cut the jalapeños in half lengthwise and remove the seeds. Top each half with about 2 tablespoons of meat filling. Arrange stuffed jalapeños in flat layers in a storage container (use foil to separate layers) and refrigerate until ready to grill.
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FOR THE DIP SAUCE. In a small storage container, combine mayonnaise, ketchup and onion powder. Refrigerate until ready to serve.
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FOR POPPERS. Prepare a grill or wood fire with a grate for direct heat. Place the poppers on the grill and cook until the jalapeños are lightly charred, 7 to 10 minutes. Top each popper with half a slice of cheese. Cover the grill and cook for another minute or until the cheese melts. Serve with the dip.
Excerpted from “The Meateater Outdoor Cookbook,” copyright © 2024 by Steven Rinella and Krista Ruane. Used with permission of Random House, an imprint and division of Penguin Random House LLC, New York. All rights reserved. No part of this extract may be reproduced or reprinted without written permission of the publisher.
Steven Rinella owes his enthusiasm for the outdoors to his father. Photo by Garret Smith.
