Sportsman's Guide Presents Wilderness to Table with Chef Bri, Season Two Ep 1: A Treestand over your Garden In this episode, Chef Bri goes on a hunt for Axis Deer and then prepares a Seared Axis Deer Carpaccio with Arugula, Capers, and shaved Parmesan. Bri wraps the episode up with her take on a Shrimp & Shishito Pepper Taco recipe. To watch the full season, visit the Panteao website.