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 ...

If you're a fan or follower of Texas native Kevin Fowler, you know that more than anything, he loves music, beer and being behind a grill. "I'm a huge fan of the barbecue," says Fowler in his new ...

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 ...

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 ...

Though I come from a family of hunters, my experience of venison was for a long time limited to those rusty-red, rock-hard rings of dry-cured meat we called simply “deer sausage.” I never did take a ...

Venison Recipes from Professional Chefs These folks are trained experts. They’ve either been through culinary school or they’ve worked extensively in restaurants. But when given the choice, they’d ...

When anyone questions why I hunt, I don’t hesitate with the answer: “I eat what I shoot.” Of course, that greatly simplifies why I hunt. I hunt for many reasons that I won’t delve into right now, but ...

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 ...

Most people who have cooked venison have at some point left their venison steak or chop on the heat too long, and ended up with a dry hockey puck that was barely edible. This is not necessarily an ...