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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.

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Ch. 4 - Seam Butchery Vol III: Skirt Steak

Venison 101 with Hank Shaw • 3m 36s

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

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OutdoorClass, Hank Shaw, Venison 101, Wild Game Cooking, Butchering, Deer, Elk, Venison, Steak

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