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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.