I am trying to perfect the method of preparing red deer haunch, and so far I was unsuccessful to make a really good one. I already learned to tenderize it with
Yesterday I tried to make fallow deer ribs in a slow cooker. With beef ribs, I cooked them in a temperature-controlled slow-cooker for about 12 hours at 75 °
I recently watched a cooking show on how to prepare venison tartare. There was an explanation given by the host stating that the venison was acquired at a loca
I recently received a venison neck. I've never cooked this cut before and I haven't found a lot of helpful recipes. I want to keep it as whole as possible, not
My mother in law has has vacuum sealed venison in the freezer for about 13 years. Would it still be ok to eat? It doesn't look like anything i
Game recipe calls for olive oil, ginger, garlic, balsamic vinegar, Worchestershire....and a tiny bit of Maple syrup. Not enough for glazing. Why add the maple s