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 ...

Venison backstrap is one of the most tender and flavorful cuts of wild game. When cooked correctly, it rivals — and sometimes ...

Natural veggie fed venison backstrap is one of the most tender cuts you can cook, but only if you respect the heat. In this video, I show you how to cook it American style with a fast, controlled sear ...

The golden rule for cooking venison is simple: don’t overcook it. With a lean fat content, much like kangaroo, venison is best enjoyed when cooked to medium-rare, ensuring tender, not dry results.

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 ...

If you are lucky enough to have some antelope backstrap in your freezer this recipe is for you. You can substitute other big game if you do not have antelope. You will be well rewarded for this meal.