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 ...

There’s something about the word “venison” that sounds too refined to be relegated to sloppy joes or tacos. The backstrap, ...

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

Venison backstrap doesn’t need much to shine. Wrapped in bacon, stuffed with jalapeño and cream cheese, it becomes something ...

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 ...

At 1-year old, the vacuum-packed venison backstrap on the left is beginning to leak some air — that can affect flavor, but vacuum-packing is considered the best option to maintain fresh meat quality ...