This Chunky Venison Chili is so very tender and it was made with one of the tougher cuts of the deer, from the rear leg. The trick is to brown the venison chunks over very high heat, quickly.

Dave Racicot, the executive chef of The Commoner restaurant in Kimpton Hotel Monaco, in Pittsburgh, is also a deer hunter.

A charred pineapple and Hawaiian chili glaze brings sweetness and spice to this savory dish. Grilled venison strip loin with charred pineapple and Hawaiian chili glaze. 1. Grill the pineapple ...

Venison Backstrap: About 2 pounds. The backstrap is a tender cut of meat that runs along both sides of the deer's spine and ...

For outdoor folks who fish and hunt, it’s time to check the freezer. Ground venison, elk or venison backstraps, pheasant ...