Venison 101 with Hank Shaw
Ever want to know how to get more out of your big game animals? Author and Chef Hank Shaw walks you through a nose-to-tail guide on prepping, butchering and cooking the fruits of your hard work in the field.
Ch. 1 - Introduction to Venison 101
Meet your instructor Hank Shaw, a James Beard Award winning chef, hunter, angler, and forager world renowned for his wild food recipes.
Ch. 2 - Seam Butchery Vol I: Hind Leg
How to turn a big game hind leg into sinew-free roasts and steaks with just a pocket knife and your fingers.
Ch. 3 - Seam Butchery Vol II: Flat Iron
Don’t grind shoulders! Here’s how to get a top quality steak from an elk, moose or other large shoulder.
Ch. 4 - Seam Butchery Vol III: Skirt Steak
How to cut, and what to do with, the tastiest steak on an elk, moose, caribou, or other large big game animal.
Ch. 5 - Taking Stock of the Matter
Bones, trim, tendons and silverskin turn into silky, full flavored broth if you’re willing to take it slow.
Ch. 6 - The Grind & Smash Burgers
How to grind your own burger or sausage meat: coarse or fine, fat or lean all have their place in the kitchen.
Ch. 7 - Jerky in All Its Forms
Whole muscle or ground, jerky is everyone’s favorite meaty snack. Here’s how to make both kinds
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.
Ch. 9 - Steak Diane
This 200-year-old French classic was originally made with venison. Here’s how to make it.
Ch. 10 - Building a Better Stew
A perfect stew is built in stages, bit by bit. Here are general tips and techniques to cook standout stews.
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. 12 - Barbacoa Tacos
This Mexican favorite is the best thing to do with a neck or shoulder. Slow cooked, shredded and seared.
Ch. 13 - Knowledge Bombs
My favorite tips, tricks and techniques to help improve your kitchen skills no matter what you cook.