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 ...

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 ...

Whether you prefer a grill, smoker, or Crockpot, if you want to learn how to cook venison, internalize this message: Venison is not beef. Everything you need to know about how to cook venison — ...

Venison has unique properties and cooking considerations that separate it from other meats. To guide us through the most common mistakes when cooking venison, we've consulted a couple of deer meat ...

Elias Cairo is salumist and owner of Olympia Provisions, an authentic charcuterie and meats company based in Portland, Oregon. Cairo spent five years training under master chef Annegret Schlumpf and ...

When I was growing up, I remember my mother not being happy in early December over the fact that my father was a good shot and had just harvested a deer. That meant she would have to come up with a ...

Fishing and hunting go hand in hand. And Kona, Hawaii’s own Capt. Chris Choy is one of those guys who can definitely relate, so we knew we had to include him. His axis loin is seriously out of this ...

The quest for perfectly cooked venison never ends. For every degree past medium-rare, flavor potential drops exponentially. But we still want that hearty crust on the exterior to give us that, as you ...

A “Frenched” rack of venison is basically a bone-in backstrap prepared like a rack of lamb. It is butchered in such a way that the loin is still attached to the ribs, providing a dramatic presentation ...

We all know the best deer steaks are cooked over an open flame, but sometimes that’s just not practical. If you run out of briquettes (or, shudder, propane) or it’s just too cold outside to stand over ...