Western Big Game Cooking with Jaime Teigen
As a passionate hunter, fisher and avid outdoorswoman, wild game chef Jaime Teigen, takes you through some fresh, practical, and fun ways to use your wild game in the kitchen and out on the grill. She will navigate you through simple dishes that can be used in your everyday cooking, or more complex dishes to show off your skills in the kitchen.
Ch. 1 - Introduction to Western Big Game Cooking
Meet your new wild game instructor, chef Jaime Teigen. She will take you through some techniques and recipes for cooking wild game that may be new to you, or a fresh outlook on an old classic. This course will help maximize the meat in your freezer and prepare you for next season's harvest.
Ch. 2 - Importance of Good Kitchen Knives
Chef Jaime walks you thru her top picks - blades she uses on a daily basis - and why it’s just as important to invest in quality kitchen knives as you do with knives you carry afield.
Ch. 3 - Processing & Cooking the Heart
In this chapter, Chef Jaime will go through her process and recipe for her favorite cut of meat - the heart. Join her as she processes this ultra-tender organ, and cooks it in a simple way. You will want heart every chance you get.
Ch. 4 - Stuffed Mule Deer Coulotte
Join Chef Jaime as she explains this underrated cut of meat, the coulotte, and why it’s good to use as a steak instead of ground burger.
Ch. 5 - Mule Deer Tri-Tip with Jimmy’s Chimi
In this chapter, Chef Jaime will share with you one of her favorite and simplest recipes on the grill. Mule deer tri-tip is simply good, especially topped off with her special chimichurri.
Ch. 6 - Elk Steak Tacos
Elk tacos! In this Chapter, Chef Jaime will go through why she processed a roast into elk carne asada slices, her favorite traditional marinade, and of course making tacos with some fresh ingredients.
Ch. 7 - Elk Backstrap Sliders with Huckleberry BBQ Sauce
Betcha can't eat just one! In this chapter, Chef Jaime, will show you how to cook and prepare Elk backstrap sliders that are topped with a BBQ sauce made with hand-picked Idaho huckleberries. This is a great recipe at camp or for tailgating.
Ch. 8 - Chislic & Steak Sauce
Chislic is Chef Jaime's husband’s family favorite. Chef Jaime will show you what cuts of meat can be used, a robust marinade, and a sauce that will add even more flavor to the bite sized Venison steak.
Ch. 9 - Biscuits & Elk Breakfast Sausage Gravy
In this chapter, Chef Jaime will share with you her favorite breakfast recipe, biscuits and gravy! She will touch on how to make elk breakfast sausage by using the proper ratio of fat, ground meat, and seasoning. She will also go through the process of making easy drop-biscuits, all tied together...
Ch. 10 - Antelope Osso Bucco with Dutch Oven Smashed Potatoes
Chef Jaime will navigate you through making an Antelope Osso Bucco by using shanks, a flavorful yet simple sauce, and dutch oven smashed potatoes. This is great for the crockpot, or oven, and it allows you to use up those shanks that tend to be thrown away, or repurposed for homemade stock.
Ch. 11 - Antelope Ragù
In this chapter, it’s time for pasta! Chef Jaime will go through a step-by-step process of making a rich, traditional ragu sauce with pappardelle pasta. It’s hearty and perfect for a fall or winter's day.