This venison backstrap recipe is a great example. Let the meat rest Just like any other meat, cutting into game meat too soon lets the juices escape, leaving it drier than it should be. Giving steaks ...

A whole venison backstrap deep-fried over open flames in the heart of the wilderness! The crispy crust, juicy meat, and fire-cooked aroma make this the ultimate ASMR feast!

Its first dinner in 2025 featured venison served in myriad ways: pâtê and prosciutto, chili and rouladen, ground into kielbasa and cheddar brats, and a shoulder roast.

For outdoor folks who fish and hunt, it’s time to check the freezer. Ground venison, elk or venison backstraps, pheasant breasts, rabbit legs, squirrel tenders, wild duck, goose, wild hog ...

Venison Chili 2 pounds of ground venison, browned first Beans - any combination of light and dark kidney, pinto, whatever (shoot for the same amount of beans as meat) Chopped onion and green pepper ...

Super-Simple Backstrap Steaks Because backstrap is such an inherently delicious and tender cut of meat, it doesn’t really need any elaborate preparations. Sometimes simple is better. It lets the ...

At 1-year old, the vacuum-packed venison backstrap on the left is beginning to leak some air — that can affect flavor, but vacuum-packing is considered the best option to maintain fresh meat quality ...

Photo courtesy of Forrest Fisher At 1-year old, the vacuum-packed venison backstrap on the left is beginning to leak some air — that can affect flavor, but vacuum-packing is considered the best ...

Cook 5 minutes longer. Keep the venison mixture on low heat until the butternut squash is fully cooked. Scrape soft insides out of squash and place in a large bowl. Be careful not to rip squash skin.

Pure venison is incredible, but also super lean, so when cooked in chili, I feel it takes like eating wads of wet, shredded newspaper. For this reason, I like to incorporate 1 pound of ground pork ...