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 ...

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 ...

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 ...

As the 2017-2018 deer season winds down and we begin to move into "fishing season", I am blessed to have that wonderful meat in the freezer known to all of us as venison. This is one of my family's ...

Many deer hunters default to throwing venison over an open fire, getting a nice crust, and shooting for medium-rare. The only issue with this is venison doesn’t always cook to the same level of ...

Of course, the risk of overcooking your venison will depend on how you're preparing it. Braising or stewing is a little more forgiving, but if you're pan-searing some prized cuts like tenderloin or ...

The quest for perfectly cooked venison never ends. For every degree past medium-rare, flavor potential drops exponentially. But we still want that hearty crust on the exterior to give us that, as you ...

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 ...