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 ...

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 ...

Discover why venison backstrap might just become your new favorite steak. This tender, lean cut of wild game cooks ...

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.

I went out to the freezer earlier this month, and realized I was down to my last package of venison backstrap. I decided I needed to do something special with it and I had been waiting to try out my ...

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 ...

Venison has unique properties and cooking considerations that separate it from other meats. To guide us through the most common mistakes when cooking venison, we've consulted a couple of deer meat ...

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 ...

EMMAUS – When most successful deer hunters survey the selection of venison stored in their freezer, grilled steaks, meatloaf and chili are among the popular options for dinner. With a little culinary ...