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The classic Philly cheesesteak gets a wild twist when Chef Jeremiah Doughty brings thinly-sliced venison to the griddle.
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Stuffed Venison Racks · Ingredient Wild
Chef Jeremiah Doughty proves simple solutions work best as he prepares a bone-in tenderloin that’ll make a doe-manager out of any hunter.
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BBQ Shrimp · Ingredient Wild
Cultures born close to the water always do seafood the best and, when it comes to shrimp, a Louisiana native like Chef Jean-Paul Bougeois is mighty hard to beat. Follow his lead to bring the best barbecued shrimp to your own home kitchen.
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Duck Poppers · Ingredient Wild
Chef Nathan Duensing puts a new twist on everyone’s favorite waterfowl-based appetizer, a duck popper perfect for any table.
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