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 ...
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 ...
Chef Sam Carroll of Sac-a-lait joined Kit Wohl in the WWL-TV kitchen to demonstrate a venison dish: cast Iron seared backstrap with garden chimichurri. Carroll and her husband Cody own and operate Sac ...
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 ...
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 ...
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.
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 ...
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 ...
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