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.
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.
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.
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.
