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

Learn how to cook venison backstrap with just 3 ingredients! This simple grilling recipe uses avocado oil, salt, and pepper ...

A “Frenched” rack of venison is basically a bone-in backstrap prepared like a rack of lamb. It is butchered in such a way that the loin is still attached to the ribs, providing a dramatic presentation ...

Deer hunting seasons are well underway and many hunters have a deer in the freezer. Most of those hunters have likely skipped out on one of the most delicious cuts of meat when they processed those ...

Hand-sized, four-bite meat pies are, by far, the most asked for recipe among my family and friends. Made with venison and a modest touch of curry — their golden deliciousness is a hit at potlucks as ...

In the world of wild game, I'm much more of an eater than a cook. One of my favorite dishes of all time was from a few years back at a wild game cookoff in Millbrook — a grilled venison burger with ...

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 ...