Ryan Callaghan hits the kitchen with 4th generation Chef and owner of The Hummingbird’s Kitchen, Linda Huang. Linda teaches Cal the basics of Chinese cooking with two simple, yet delicious recipes using meat from Cal’s backcountry mule deer buck. Presented by Weston
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Join Danielle Prewett in her kitchen as she demonstrates how to roast a perfect venison roast. Directly from her new Wild + Whole cookbook, Danielle breaks down two very different, yet simple ways to prepare your lean venison roasts. From maximizing the under utilized neck roast to stepping up a sirloin tip with a mushroom rub and au jus, these are show-stopper dishes that is sure to entertain any dinner guest. Presented by Weston
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Get your copy of Danielle Prewettβs new cookbook, launching October 8th:
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