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For those committed to improving their skills, Outdoor Class is the only subscription-based, e-learning platform that provides unlimited access to video lessons from the world’s most respected experts. Outdoor Class goes in-depth on the most important skills to become a better hunter.
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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.
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...
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.