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 ...

Game meats aren't always tough. In fact, this cut of venison is buttery that it compares to a melt-in-your-mouth filet mignon ...

Slice the venison 1/2-inch thick and cut diagonally into bite-sized pieces. Melt 2 tablespoons of butter in a small frying pan and sauté the venison over low heat for just a minute or so, then set ...

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 ...

Add Outdoor Life (opens in a new tab) Adding us as a Preferred Source in Google by using this link indicates that you would like to see more of our content in Google News results. The quest for ...

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 ...