Dive Deep On Venison Techniques With Hank Shaw Outdoorclass

Dive Deep On Venison Techniques With Hank Shaw Outdoorclass In his newest course for outdoorclass, venison 101, hank takes you through all things venison, from the moment the animal is downed all the way to the dinner table. venison 101 is designed to help you conquer the stage fright that comes with cooking unfamiliar game meat, and hank will walk you through how to take apart a deer or other big game animal with just a knife (and maybe a sawzall). Get inspired and learn from the expertise of the world’s best. 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.

Venison 101 The Video Class Hank Shaw Video Class Get inspired and learn from the expertise of the world’s best. 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. Get inspired and learn from the expertise of the world’s best. 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. Wild game wednesday: dive deep on venison techniques with hank shaw if you're an avid hunter or simply a food enthusiast, you’ve probably heard of hank shaw. in his course for outdoorclass,. Venison is lean, clean meat. higher in protein and lower in fat than beef, it is as free range and healthy as you get. if you’ve never tasted venison, it is close in flavor to grass fed beef or bison. rich, lean, but easy to overcook. a general rule is to cook the tender cuts a bit less than you think, and to cook the tougher cuts a bit more.