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 ...

Growing up in South Dakota, pheasant hunting was an annual ritual for my family. Some were hunters, others took in boarders, and all of us ate my grandma’s pheasant burgers. When I moved to Western ...

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Lois Ellen Frank and Walter Whitewater are the Native co-owners of Red Mesa Cuisine in Santa Fe, New Mexico. New perk: Easily find new routes and hidden gems, upcoming running events, and more near ...

This is the third in a three-part series on new ways to process, eat venison. Check lehighvalleylive.com/cooking for more venison processing and cooking tips. Preheat ...

Preheat oven to 350 degrees, remove boneless loin from the refrigerator if frozen thaw the day before in refrigerator. Take bacon and place slices on foil or waxed paper in alternating strips to make ...

Coat the outside of the loin with the paste and sear off with medium high heat until browned. Finish in the oven until desired temperature. Venison gets tougher the more it’s cooked. Suggested ...

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 ...

Instructions: Peel celeriac with a sharp knife, dice into 1-inch cubes and cook in a pan with the milk and 8 tablespoons of butter over a low heat until tender. Once cooked, strain off the milk and ...

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 ...

A charred pineapple and Hawaiian chili glaze brings sweetness and spice to this savory dish. Grilled venison strip loin with charred pineapple and Hawaiian chili glaze. 1. Grill the pineapple until it ...