Ch. 8 - Chislic & Steak Sauce
Western Big Game Cooking with Jaime Teigen • 7m 52s
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.
Up Next in Western Big Game Cooking with Jaime Teigen
Ch. 9 - Biscuits & Elk Breakfast Saus...
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 Dut...
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.