Over the course of my lifetime, I have gotten quite good at cooking venison, even good enough for Christmas dinner.

Remove from the oven and allow to cool for 10 minutes before slicing and serving. The key to any delicious venison backstrap recipe is to not overcook. Although the loin is naturally tender and juicy, ...

Check out our collection of venison recipes for inspiration ... best cut of venison For roasting: choose whole fillet; saddle (bone in); loin (boneless saddle); haunch (back leg, either on ...

Venison can be substituted for beef in most recipes. The most popular cuts for roasting are the saddle, loin, fillet and haunch (leg). Because the meat is so lean it needs careful cooking ...

With more of us looking to stray away from the typical dry turkey dinner with all the trimmings and venture into new flavours on the big day, my venison fillet recipe offers an alternative that ...

You can wrap it with bacon or baste and top it with butter, as we do in this recipe. For newcomers to venison, tender cuts ...

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 ...

Note: If desired, stir-fry mushrooms beforehand and freeze. Then, warm them in the pan after you turn the tenderloin.