Meet your instructor Hank Shaw, a James Beard Award winning chef, hunter, angler, and forager world renowned for his wild food recipes.

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.

Bones, trim, tendons and silverskin turn into silky, full flavored broth if you’re willing to take it slow.

How to grind your own burger or sausage meat: coarse or fine, fat or lean all have their place in the kitchen.

Whole muscle or ground, jerky is everyone’s favorite meaty snack. Here’s how to make both kinds

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

This 200-year-old French classic was originally made with venison. Here’s how to make it.

A perfect stew is built in stages, bit by bit. Here are general tips and techniques to cook standout stews.

A better way to cook big roasts and steaks. Start cool, then sear at the end for more even doneness.

This Mexican favorite is the best thing to do with a neck or shoulder. Slow cooked, shredded and seared.

My favorite tips, tricks and techniques to help improve your kitchen skills no matter what you cook.