Bri Coelho

Take your big game cooking to a whole new level

Chef Bri teaches you how to elevate your wild game by teaching you sound basics and skills that will open new techniques and recipes in your own kitchen.

Bri Coelho's Wild Game: Elevated Course Playbill
Course Info
Instructor Biography

Wild Game: Elevated

Chef Bri standing in the kitchen

Discover the world of wild game cuisine with Chef Bri Coelho, renowned chef and television host. Chef Bri's expertise showcases the diverse and delicious possibilities of wild game. From her experience in fine dining restaurants to her personal journey of self-harvesting, Chef Bri is dedicated to sourcing ingredients ethically and inspiring others to connect with their food through hunting, foraging, and cooking. Unleash your culinary creativity and explore the rich flavors of wild game under Chef Bri's guidance.

Bri Coelho
Class Length:
13 Chapters

Lesson Plan

Chapter 1

Introduction to Wild Game: Elevated

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Chef Bri previews the sound fundamentals, often overlooked as overly complex and difficult, but are in fact easy for the cook in every home to learn and utilize.

Chapter 2

Cast Iron Seasoning & Care

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Cast iron pans last forever, if you take care of them. Chef Bri shows you key steps to create that non-stick finish & maintain it.

Chapter 3

How to Properly Season & Sear the Perfect Steak

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Searing venison is easy, but there are still a few tips and tricks you’ll want to learn to get the best out of your backstrap.

Chapter 4

Stuffed Venison Backstrap

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Chef Bri will show you how to butterfly and stuff a venison backstrap, a great technique to play with your own flavors. She demos one stuffed with bacon, mushrooms, and cream cheese.

Chapter 5

Slow Cooker vs Pressure Cooker

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Slow cookers and pressure cookers are godsends for those of us with busy lives. Chef Bri shows you the ins and outs of each, and when one is a better choice than the other.

Chapter 6

Fundamentals of Award-Winning Chili

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Chili has rules. Not many, but there are a few. Chef Bri walks you through what makes a great pot of chili, and demos her own award-winning recipe.

Chapter 7

Baking vs Roasting Backstraps

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Although the two terms might seem similar at first, when you come across them in a recipe, there is certainly a difference between roasting and baking. Chef Bri will explain how and why to use each cooking method.

Chapter 8

Braising vs Stewing

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Both braises and stews are methods of cooking that use moisture and heat to cook food. Chef Bri will show you that the amount of liquid is what distinguishes these two methods, and teach you what cuts of meat to use for each.

Chapter 9

Cutting Board Types & Care

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Plastic vs Wood. Chef Bri breaks down the pros and cons of each and how to properly take care of them. Spoiler alert: glass cutting boards are the devil.

Chapter 10

Proper Kitchen Knife Techniques

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Chef Bri shows you some basic knife skills that will make you a more competent cook without cutting yourself! She breaks down the basics of mincing, chiffonade, the julienne method, and more.

Chapter 11

Wild Game Beverage Pairings

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While a can of Busch Lite with grilled backstrap might be great, there’s more to the world of beverage pairings with venison. From beers and wines to cocktails and non-alcoholic drinks, Bri drops the knowledge you need.

Chapter 12

How to Build a Versatile Marinade

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Marinades need acidity and flavor to work, but beyond those rules, it’s anything goes. Bri demonstrates her go-to marinade and why it works, so you can make your own with confidence.

Chapter 13

Pro Kitchen Tips

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As a bonus, Chef Bri gives you ten things to remember to improve your skills and enhance your knowledge in both the kitchen and when field dressing.

About Bri Coelho

Wild game cookbook author and television host, Chef Bri Coelho, is passionate about showing you there is more to wild game than just grilling a back strap.

Chef Bri went from cooking in fine dining restaurants to self harvesting, and is passionate about where her ingredients come from. She aims to inspire others to connect with their food through hunting, foraging, and cooking.

Chef Bri Headshot

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