cooking venison

Deer Talk Now

Make Your Venison More Flavorful, Tender

Instead of grinding everything into burger and sausage, wild game chef Scott Leysath has some suggestions for making your venison taste better. How? By better preparation and a little tenderizing. Leysath also has some insights on field dressing, shanks, herbs and marinades, and more. Be sure to check out this episode of Deer Talk...

If you don't have venison shoulders, test your cooking skills with pork shoulders and be ready for deer season. (Photo: Kraft)

Savory Venison Shoulder is Easy to Prepare, Great on the Table

One thing about deer hunters is there’s no lack of diversity when it comes to using all or part of a deer after a successful hunt. Some hunters are “backstrap and hindquarter” guys, taking the best cuts and discarding the rest. They never learned about neck roasts, shoulders, ribs or shanks, or don’t want...

Pulled Meat Sandwich

Slow Cook Your Venison Shoulder For Great Sandwiches

A lot of hunters don’t mess with venison shoulders because of the connective tissue, and instead will take the hindquarters and loins as their main freezer fare. That’s a mistake, though. The shoulders have a good portion of meat and great flavor. Taking a page from the barbecue fans who enjoy pulled pork, you...

Once you put your venison on the grill, don't overcook it!

Fire Up The Grill For Some Tasty Venison Bacon Backstraps

If you still have some backstraps in the freezer it’s time to get them out and whip up something tasty on the grill. Combine venison, tasty bacon and a little spice to kick things up and you’ll have a mouth-watering treat after a few minutes on a hot grill. Don’t overcook it! If you...