“Tag: Venison”

This recipe is a great way to turn a simple venison roast into something that tastes as if it came from your favorite takeout place. The meat becomes tender on the inside and crisp on the outside, and the sticky sauce brings together sweet, salty and spicy flavors. Serve it over a bed of rice and watch it disappear.

Want to cook up some empanadas with last year's deer? Look no further than the "Know When to Fold 'Em" venison empanadas, by Chef Holly Hearn of Game Girl Gourmet.

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.