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Though I come from a family of hunters, my experience of venison was for a long time limited to those rusty-red, rock-hard rings of dry-cured meat we called simply “deer sausage.” I never did take a ...
This quick and elegant pan sauce is the perfect foil to backstrap’s deep flavor. Don’t let the venison cook past 140 degrees, as it will become unpleasantly tough and dry. Instructions: Season the ...
with every chunk you chop off, no universal method exists when it comes to maximizing the flavor and texture of each individual roast. In this venison recipe guide, we’ll break down what roast best ...
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 ...
Place loin over vegetables and top with 1 cup red wine and 1 cup stock. Place loin, uncovered, in oven and cook until internal temperature reaches 140°F for medium doneness. Remove venison from pan, ...
Editor's note: Originally published in November 2022. With experience in fine dining kitchens as well as kitchens like the family-owned Greenfield Restaurant in Lancaster, the executive chef of events ...
Instructions: Peel celeriac with a sharp knife, dice into 1-inch cubes and cook in a pan with the milk and 8 tablespoons of butter over a low heat until tender. Once cooked, strain off the milk and ...
The quest for perfectly cooked venison never ends. For every degree past medium-rare, flavor potential drops exponentially. But we still want that hearty crust on the exterior to give us that, as you ...
The closest I've ever come to heaven is biting into my dad's smoked venison tenderloin. Kim Kelly is a Philadelphia–based journalist and organizer who writes about labor, politics, food, music, and ...
This quick and elegant pan sauce is the perfect foil to backstrap’s deep flavor. Don’t let the venison cook past 140 degrees, as it will become unpleasantly tough and dry. Instructions: Season the ...
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