I cooked up 4 different wild game recipes; boar, elk, venison and wagyu steaks! Step by step of each recipe. Some of these ...

Venison Steak Diane 4 ounces beef suet 5 pounds boneless venison sirloin pieces cut 1/2 -inch thick (medallions) 1 pound fresh mushrooms 1 large yellow onion, chopped 2 tablespoons flour 1/3 cup ...

Place steaks directly on the grill grate and cook 10-15 minutes depending on how thick the meat is — lid closed, flipping once until the internal temperature reaches 125 degrees for medium rare.

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

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 ...

Ingredients 1 lb. venison loin, cut into 4 even medallion steaks 1 Tbsp. extra-virgin olive oil ¼ cup unsalted butter ¼ cup shallots, small diced ½ lb. chanterelle, oyster, or king trumpet ...

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.

Ingredients 1 pound venison steak, thinly sliced ¼ cup bacon, roughly chopped 1 tsp. coriander seeds 1 cinnamon stick 1 star anise pod 3 cloves 1 tsp. Salt 1 thumb ginger, peeled and roughly chopped ...

For a steak that is about 3/8th-inch thick, grill on the hot grates over low flame for 2-3 minutes on each side, to medium-rare or medium (140 to 150 degrees internal temperature).

Once browned and crispy, sprinkle with rough chopped herbs and toss to coat. 3. While the potatoes cook, cut the venison loin in half widthwise to create 2 pieces, each approximately 6 inches in ...