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 ...

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 pan-seared venison backstrap recipe is one of my favorite ways to cook backstrap. The meat is perfectly seared and melt-in-your-mouth tender. It's easy, delicious, and pretty much foolproof. If ...

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 ...

Combine buttermilk and red wine for marinade. Pound medallions lightly, and marinate for about 3 hours. Remove from marinade, and pat dry. Sauté in 2 tablespoons oil over medium-high heat. Cook on ...

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 ...

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 ...

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When it comes to lean, ethical meat, simply put, you can’t beat venison. And newcomers are catching on: trendy diets — think paleo and keto — have put a fresh spotlight on deer, elk, antelope and ...

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 ...