Ch. 9 - Steak Diane
This 200-year-old French classic was originally made with venison. Here’s how to make it.
Ch. 11 - Reverse Sear
A better way to cook big roasts and steaks. Start cool, then sear at the end for more even doneness.
Ch. 5 - Mule Deer Tri-Tip with Jimmy’s Chimi
In this chapter, Chef Jaime will share with you one of her favorite and simplest recipes on the grill. Mule deer tri-tip is simply good, especially topped off with her special chimichurri.
Ch. 6 - Elk Steak Tacos
Elk tacos! In this Chapter, Chef Jaime will go through why she processed a roast into elk carne asada slices, her favorite traditional marinade, and of course making tacos with some fresh ingredients.
Ch. 12 - Barbacoa Tacos
This Mexican favorite is the best thing to do with a neck or shoulder. Slow cooked, shredded and seared.
Ch. 8 - Wobbly Bits & Tacos de Lengua
Make the “fifth quarter” one of your favorite parts with tips on how to prep, store and cook heart, tongue, liver and kidneys.