Ch. 4 - Stuffed Mule Deer Coulotte
Western Big Game Cooking with Jaime Teigen
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8m 11s
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.
Up Next in Western Big Game Cooking with Jaime Teigen
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Ch. 5 - Mule Deer Tri-Tip with Jimmy’...
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.
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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.
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Ch. 7 - Elk Backstrap Sliders with Hu...
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.
