1½ cups venison glaze or beef demi-glace or veal glaze For marinade, whisk together first eight ingredients in a mixing bowl. Slowly whisk in oil until smooth. Place the venison loin in a food storage ...

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Deer hunting season is upon us, and when it comes to preparing that fresh harvest, it can be simple or fancy. Andre Ebert, executive chef at The Accomac Inn in Hellam Township, recently demonstrated ...

When I was a teenager, I hunted deer with a group of men at a camp in eastern Arkansas. I have good memories of those times, including many revolving around camp traditions. A hunter who shot at and ...

with every chunk you chop off, no universal method exists when it comes to maximizing the flavor and texture of each individual roast. In this venison recipe guide, we’ll break down what roast best ...

Why are we asking for donations? Why are we asking for donations? This site is free thanks to our community of supporters. Voluntary donations from readers like you keep our news accessible for ...

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 ...

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 ...

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 ...

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 ...