Chef Tim shows you how to cook a venison backstrap filet by grilling. The deer is harvested locally and marinaded with soy ...

Venison ribs get a bad rap. Most of the time they’re left on the deer to age for a week where they inevitably shrivel up into nothing. Or, they are immediately deboned and thrown in the grind pile.

Venison has unique properties and cooking considerations that separate it from other meats. To guide us through the most common mistakes when cooking venison, we've consulted a couple of deer meat ...

When I was growing up, venison was a regular staple on the family dinner table. My father filled the freezer every deer season, and then my mother made her way through it the rest of the year, feeding ...

While butchering two whitetail deer with my buddy Cosmo Genova, I mentioned that I wished I liked the taste of organ meats and offal. Liver, heart, tongue, and even kidneys and testicles are ...