Add Yahoo as a preferred source to see more of our stories on Google. Venison backstraps sliced open to show a perfect exterior sear and a rare center. (Alice Jones Webb) I ate a lot of venison when I ...

remaining soup mixture. Bake at 300 degrees for 2 hours. Be sure the meat is covered with liquid. Serve with boiled, baked or mashed potatoes. The liquid may be used as gravy. Makes 4 servings. If you ...

Game meats aren't always tough. In fact, this cut of venison is buttery that it compares to a melt-in-your-mouth filet mignon.

It could already be made up into sausage, ground up like beef, or maybe you’ve got some deer steaks just waiting to grill. My personal favorite way to eat it is as a venison burger on a donut bun. I ...

Learn how to cook venison backstrap with just 3 ingredients! This simple grilling recipe uses avocado oil, salt, and pepper ...

I’m as much of a fan of grilled backstrap and venison chili as the next guy, but hunters and anglers are missing out when they stick to the same old cuts and recipes they’ve always done. Many ...

Editor's Note: This is the last installment in a limited series featuring wild game recipes created by Fargo chef and avid hunter and angler Jeff Benda. More content is available on his website, ...

Editor's Note: This is a limited series featuring wild game recipes created by Fargo chef and avid hunter and angler Jeff Benda. More content is available on his <i ...

In a large bowl, combine the hamburger, ground bison and elk or venison. Add the red and green pepper, the onion, bread crumbs, egg, steak seasoning and marinara. Mix the ingredients with your hands, ...

Heat the oil in a heavy pan and sweat the vegetables. Add wine, vinegar and remaining ingredients. Simmer slowly for 30 minutes. Cool thoroughly and pour over the venison. Soak for several hours.