When I was growing up, Mom often made ground venison-steak in gravy and venison cube steak in gravy as both ... T&D reader -- who wanted a few recipes -- I am offering four of the best venison ...

Trim the steaks of any fat or silvery skin ... Heat the oil in a saucepan and sauté the shallots and venison trimmings until the shallots are soft and golden. Add the thyme and sherry liquor ...

As deer hunting season gears up, bookmark this recipe for cooking venison steaks. These steaks are meaty and rich, making for a special supper that's a fun departure from typical beef dinners.

Arrange the steaks in a single layer on a plate, cover with plastic wrap, and refrigerate for at least 1 hour before cooking. (The venison can marinate for up to 8 hours.) Mix the ketchup ...

Of course, my wild Philly uses venison steak instead of beef ribeye. I’ve also taken it a step farther by smothering it with a sensational sriracha-cilantro aioli—an optional add-on for the more ...

Venison is much healthier than most other meats ... As this meat is lean it is best to lard it with spek. One recipe in the book shows how to keep the meat moist by injecting marinade into the ...

I thought you might enjoy a quick meal made with venison that has been cubed or tenderized. Sometimes people aren't sure what to do with those cuts other than the usual Swiss steak. Here is a ...

Steak frites is a classic pairing of steak (in this case, venison backstrap) and fries (in this case, duck fat-roasted fingerling potatoes). The recipe calls for either duck fat or butter ...

Thought you might enjoy a quick meal made with venison that has been cubed or tenderized. Sometimes you're not sure what to do with those cuts other than the usual Swiss steak. Well, here is a ...