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.
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.
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.
