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

While butchering two whitetail deer with my buddy Cosmo Genova, I mentioned that I wished I liked the taste of organ meats and offal. Liver, heart, tongue, and even kidneys and testicles are ...

Chef Tim shows you how to cook a venison backstrap filet by grilling. The deer is harvested locally and marinaded with soy sauce and italian dressing!