Indeed, you won't find a lot of marbling of fat throughout any given cut of venison, especially steak cuts. With this in mind, the way it's cooked also matters if you want tender, juicy results.

People love to complain that venison is tough, gamey, and inedible. These claims could not be further from the truth. But first, you must learn how to cook venison properly, which means ...

1-1/2-2 lbs. venison steaks Shake black pepper, salt, garlic powder and onion powder on each steak and use tenderizer hammer, flip over steaks and repeat on other side. Lightly flour each steak.

There’s something deeply satisfying about a plate of golden-brown, crispy fried deer steak. This dish, with its roots ...

Put it in a slow cooker to cook for about 2 hours. Then add the tomatoes and wild rice, and cook for another hour. You may need to add more liquid. Mike Putman stirs a pot of slow-cooked venison.

When I was growing up, venison was a regular staple on the family dinner table. My father filled the freezer every deer season, and then my mother made her way through it the rest of the year, feeding ...