“Tag: Venison”

Several friends and I often circle back to the same campfire debate about which wild game makes the best stew. Mule deer usually leads the pack, with moose close behind, but any well-handled game meat can stand out when you build the right layers of flavor. The real magic starts long before the broth simmers. It comes from the vegetables and mushrooms you choose.

An adventurous January hunt into the Sierra Madre Mountains of northern Mexico provided Brad Fenson the opportunity to cook Coues deer in traditional ways.

Venison is ideally suited for air frying, especially tender cuts such as the loin, inside, or center round or top sirloin.

If you like to put your wild game to good use, this homemade Lorne sausage is a simple way to turn venison and pork into a hearty, traditional favorite.

Venison is a staple for many hunters, offering a lean, flavorful meat that speaks to time spent in the woods and the satisfaction of providing your own food. This Saucy Venison Steak Bake is a hearty, home-style dish perfect for showcasing that wild game flavor.

In Tuscany, Peposo is a rustic, slow-cooked dish traditionally made with beef, red wine, garlic, and plenty of cracked black pepper. This version uses venison, which makes it even richer and more flavorful.

Is there anything better than a fresh venison steak cooked to perfection and smothered in a buttery sauce? A thinly sliced backstrap and compound butter, or cowboy butter, make it a challenge to stop at just one.

Hunters Feeding Michigan, a Michigan Department of Natural Resources (DNR) program connecting donors, wild game processors and charities to help feed those in need, processed 140,000 pounds of donated venison—a new record—during fiscal year 2025, which ended Sept. 30.

Looking for a hot bowl of soup to finish out a hunt? Look no further than this wild game take on Italian Wedding Soup by Brad Fenson.