Utensils are optional for this bone-in backstrap steak. (Christopher Testani/Food Styling Roscoe Betsill) For this recipe, from award-winning chef Charlie Palmer, who’s also a serious hunter ...

This pan-seared venison backstrap recipe is one of my favorite ways to cook backstrap. The meat is perfectly seared and melt-in-your-mouth tender. It's easy, delicious, and pretty much foolproof. ...

A panoply of fresh herbs and spices join the classic combo of venison and butter in this elegant dinner recipe. To perfectly ...

Take fully thawed venison back-strap and cut into 2-3 sections. Make sure sections are at room temperature before cooking. Season them with coarse salt and cracked black pepper (for best results ...

The neck of a deer is the most underutilized and savory meat except for maybe the tenderloin or “fish,” as most hunters refer to the filet, but not many hunters have ever tried a venison neck ...

Venison is tied with pork in protein levels, with 26 grams, but beef leads the way with 29. "It's a very good source of protein," Bjerke said.

Contributed by Christopher Parker ½ pound or so of fresh blewit mushrooms, sliced 1 cup of persimmon pulp (American persimmons, of course) 4 tablespoons butter 1½ pounds venison backstrap ...

Tender cuts of deer meat -- like backstrap and tenderloin –– have very little intramuscular fat to baste and tenderize them. "When searing, don't use super high heat," Corrie Duffy cautioned.

Venison Loin with Chimichurri One of the coolest perks of my full-time job with Brothers & Company ad agency is our annual company Deer Camp. Every November, on the opener of Oklahoma’s modern ...