Mule deer bow seasons are typically earlier in the year - so heat will be a factor. Remi offers his hot-weather meat care tactics, including cooling. We will also look at how to keep and treat the velvet on the antlers of your buck.

Randy teaches you the proper steps necessary to take care of your Pronghorn trophy & meat after the kill, one of the most prized meats by many wild game chefs.

In this chapter, Chef Jaime will go through her process and recipe for her favorite cut of meat - the heart. Join her as she processes this ultra-tender organ, and cooks it in a simple way. You will want heart every chance you get.

How to turn a big game hind leg into sinew-free roasts and steaks with just a pocket knife and your fingers.

Don’t grind shoulders! Here’s how to get a top quality steak from an elk, moose or other large shoulder.

How to cut, and what to do with, the tastiest steak on an elk, moose, caribou, or other large big game animal.

Make the “fifth quarter” one of your favorite parts with tips on how to prep, store and cook heart, tongue, liver and kidneys.

Chef Jaime walks you thru her top picks - blades she uses on a daily basis - and why it’s just as important to invest in quality kitchen knives as you do with knives you carry afield.