When it comes to hunters’s favorite cut of venison, backstraps get a lot of the attention—and rightly so; they are delicious. But it’s hard to beat a venison tenderloin. For many hunters, the ...

-- CRANBERRY-CHIPOTLE SAUCE --• 1 cup fresh or frozen cranberries • 1/4 cup honey • 1/4 cup water • 2 tablespoons unsalted butter, divided• 2 medium garlic cloves, minced • 1 small (about 4 ounces) ...

This is the third in a three-part series on new ways to process, eat venison. Check lehighvalleylive.com/cooking for more venison processing and cooking tips. Preheat ...

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 ...

This quick and elegant pan sauce is the perfect foil to backstrap’s deep flavor. Don’t let the venison cook past 140 degrees, as it will become unpleasantly tough and dry. Instructions: Season the ...

Recipe 3 by Paul Rankin: Loin of venison with bacon and Irish whiskey cream. Other Paul Rankin recipes As well as appearing on a number of TV shows, Paul Rankin runs a successful restaurant business, ...

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 ...