I ate a lot of venison when I was a kid. Any recipe that could be made with beef, my mother made with deer meat — hamburgers, spaghetti sauce, pot roast, and more. However, she didn’t ever get too ...

As much as we love the look of a shoulder mount or deer skull on the wall—the real trophy of a successful deer hunt is the wild game we bring home. And if you were to poll 1,000 whitetail deer hunters ...

Many deer hunters default to throwing venison over an open fire, getting a nice crust, and shooting for medium-rare. The only issue with this is venison doesn’t always cook to the same level of ...

Learn how to cook venison backstrap with just 3 ingredients! This simple grilling recipe uses avocado oil, salt, and pepper for a delicious, non-gamey flavor. Cook to mid-rare for the best taste!

The quest for perfectly cooked venison never ends. For every degree past medium-rare, flavor potential drops exponentially. But we still want that hearty crust on the exterior to give us that, as you ...

Venison backstrap doesn’t need much to shine. Wrapped in bacon, stuffed with jalapeño and cream cheese, it becomes something else entirely. Slow smoke does the work that seasoning can’t. The fat ...

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 ...

Venison has unique properties and cooking considerations that separate it from other meats. To guide us through the most common mistakes when cooking venison, we've consulted a couple of deer meat ...

Deer season opens one week from today, and according to archery hunters who have been hunting since late last month and the recent acorn drop, hunters should find good prospects. Let’s skip ahead a ...

Elias Cairo is salumist and owner of Olympia Provisions, an authentic charcuterie and meats company based in Portland, Oregon. Cairo spent five years training under master chef Annegret Schlumpf and ...