Remove and set aside. Increase oven temperature to 400 degrees. Season the venison with salt and pepper. Heat the oil in a large roasting pan over medium heat and sear the venison evenly on both ...

To serve: Plate the venison and celery root puree. Drizzle with burnt honey jus and serve with the squash salad. Per serving (without added salad dressing): 1,370 calories, 51 g fat, 175 mg ...

Food writer and cookbook author.

Elevate your wild game cooking with this mouthwatering venison cheddar melt, perfectly seared on a Blackstone griddle. Featuring tender sous vide venison, melted cheddar and American cheeses, zesty ...

This recipe comes to us courtesy of Bavarian chef Hubert Obendorfer. Mix the venison mince with the diced vegetables, some chopped thyme and a little venison jus to make the ravioli filling.

Venison haunch, haggis fritters, smashed squash, red berry jus and parsnip crisps by Hamilton’s in Edinburgh VENISON is now in season so Hamilton’s in Stockbridge has shared one of its ...

The plums go to the side of the venison. The juices from the venison and plum can act as a little jus.

If you’ve got the desire to step up your venison game for the dinner table, here is how Hottenstein prepares deer from his hunts, including a few of his favorite recipes — and what keeps him ...