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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.
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.
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. 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.
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.
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...
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.
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.