Venison backstrap doesn’t need much to shine. Wrapped in bacon, stuffed with jalapeño and cream cheese, it becomes something ...

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 ...

Hand-sized, four-bite meat pies are, by far, the most asked for recipe among my family and friends. Made with venison and a modest touch of curry — their golden deliciousness is a hit at potlucks as ...

In the world of wild game, I'm much more of an eater than a cook. One of my favorite dishes of all time was from a few years back at a wild game cookoff in Millbrook — a grilled venison burger with ...

Deer hunting seasons are well underway and many hunters have a deer in the freezer. Most of those hunters have likely skipped out on one of the most delicious cuts of meat when they processed those ...

The ultimate venison burger is topped with a bleu cheese crumble, adding a strong pungent flavor that pairs dreamily with the gamey venison and fresh arugula.

Of course, the risk of overcooking your venison will depend on how you're preparing it. Braising or stewing is a little more forgiving, but if you're pan-searing some prized cuts like tenderloin or ...