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 ...

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

Put wine and olive oil in a bowl or casserole dish, cut garlic and scallions into quarter-inch slices. Add to wine and oil mix. Coarsely chop parsley and add to mix: the parsley, salt, fresh pepper ...

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 ...

The outdoor cooking season is here and in full swing. Summer evenings spent around a campfire, great food, with the added ambiance and spice of good friendship, as we share the bounty of hunts and ...

This pan-seared venison backstrap recipe is one of my favorite ways to cook backstrap. The meat is perfectly seared and ...

The answer is complex and depends on several factors. At the top of the list is your preferences. I have distinct childhood memories of enjoying homemade venison breakfast sausage made by my father ...

Elias Cairo is salumist and owner of Olympia Provisions, an authentic charcuterie and meats company based in Portland, Oregon. Cairo spent five years training under master chef Annegret Schlumpf and ...

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