Take your venison game to the next level with this reverse-seared backstrap! Slow-cooked to perfection and finished with a sizzling sear, this method locks in the juiciness while delivering that ...

In a bowl, mix cornflour, maida, salt, pepper, and water into a thick batter. Toss in the paneer cubes until evenly coated. Shallow-fry (or deep-fry) paneer pieces in hot oil on medium heat until ...

Cook, carefully flipping the tenderloin a few times, until the internal temperature of the beef is 110 degrees, then take the package off the coals and let it rest until the temperature reaches 120.

UNIVERSITY PARK, Pa. (WTAJ) — Pennsylvania hunters can take advantage of a hands-on course all about venison — deer meat. Penn State Extension will offer “Venison 101” again this year. It’s a popular ...