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Ch. 9 - Steak Diane
Grilling Collection • 10m
This 200-year-old French classic was originally made with venison. Here’s how to make it.
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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’...
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.