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Ch. 5 - Taking Stock of the Matter
Venison 101 with Hank Shaw • 14m
Bones, trim, tendons and silverskin turn into silky, full flavored broth if you’re willing to take it slow.
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Up Next in Venison 101 with Hank Shaw
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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.
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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
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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.
