I ate a lot of venison when I was a kid. Any recipe that could be made with beef, my mother made with deer meat — hamburgers, spaghetti sauce, pot roast, and more. However, she didn’t ever get too ...

This quick and elegant pan sauce is the perfect foil to backstrap’s deep flavor. Don’t let the venison cook past 140 degrees, as it will become unpleasantly tough and dry. Instructions: Season the ...

The golden rule for cooking venison is simple: don’t overcook it. With a lean fat content, much like kangaroo, venison is best enjoyed when cooked to medium-rare, ensuring tender, not dry results.

Melt suet in large, heavy skillet. Remove any chunks and heat till very hot. Saute the mushrooms and onions in pan until tender, remove. Saute meat 3 minutes on each side and remove. Add flour to fat ...

This quick and elegant pan sauce is the perfect foil to backstrap’s deep flavor. Don’t let the venison cook past 140 degrees, as it will become unpleasantly tough and dry. Instructions: Season the ...

Florida’s deer hunting season has already kicked off in some areas of the state, but the bulk of deer season is yet to come. There are still months of deer jerky, venison burgers, grilled backstrap ...

As much as we love the look of a shoulder mount or deer skull on the wall—the real trophy of a successful deer hunt is the wild game we bring home. And if you were to poll 1,000 whitetail deer hunters ...

Ok, you’ve shot a deer, taken it to the local meat processor or processed it yourself. Your refrigerator is stuffed with various vacuum-packed, cuts of venison – everything from hamburger grade meat ...