I ate a lot of venison when I was a kid. Any recipe that could be made with beef, my mother made with deer meat — hamburgers, spaghetti sauce, pot roast, and more. However, she didn’t ever get too ...

First, prepare the backstrap fillet. It's an extremely tender tubelike piece of meat about 12 inches long and 2 to 3 inches in diameter. And because of its shape, it can be cut around in the perimeter ...

As much as we love the look of a shoulder mount or deer skull on the wall—the real trophy of a successful deer hunt is the wild game we bring home. And if you were to poll 1,000 whitetail deer hunters ...

Venison backstrap doesn’t need much to shine. Wrapped in bacon, stuffed with jalapeño and cream cheese, it becomes something ...

When it comes to hunters’s favorite cut of venison, backstraps get a lot of the attention—and rightly so; they are delicious. But it’s hard to beat a venison tenderloin. For many hunters, the ...

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. If ...

Gently mix the first six ingredients in a medium mixing bowl. The goal is to mix all ingredients to a uniform texture while maintaining the integrity of the crab meat lumps. Fill the crab shells with ...

Venison recipes aren’t hard to find. But good venison recipes…now, that’s a different story. The internet is flooded with thousands of recipes for everything from meatloaf to carpaccio. You have to ...