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Ch. 8 - Wobbly Bits & Tacos de Lengua
Venison 101 with Hank Shaw • 17m
Make the “fifth quarter” one of your favorite parts with tips on how to prep, store and cook heart, tongue, liver and kidneys.
Up Next in Venison 101 with Hank Shaw
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This 200-year-old French classic was originally made with venison.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.