Lean, flavorful, and unique enough to spark plenty of dinner conversation, venison is tasty but tricky to cook. However, its natural flavors mean you don't have to lean so much on additional spices ...

Chef Tim shows you how to cook a venison backstrap filet by grilling. The deer is harvested locally and marinaded with soy ...

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 ...

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 ...

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 ...

Chef Sam Carroll of Sac-a-lait joined Kit Wohl in the WWL-TV kitchen to demonstrate a venison dish: cast Iron seared backstrap with garden chimichurri. Carroll and her husband Cody own and operate Sac ...

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 ...

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 ...

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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 ...