A venison medallion is a 1⁄2- to 3⁄4-inch slice of backstrap or tenderloin cut before or after cooking. Panfrying one perfectly every time takes practice. Here’s how to get that delicious ...

These venison backstrap recipes offer simple and easy ways to prepare delicious venison tenderloin for any occasion. 🦌 Top Venison Tenderloin Recipes Venison back strap refers to a cut of ...

There are still months of deer jerky, venison burgers, grilled backstrap and tenderloin and any other venison dish you could dream up. There’s even a venison whiskey you can buy.

Venison recipes aren’t hard to find. But good venison recipes…now, that’s a different story. The internet is flooded with thousands of recipes for everything from meatloaf to carpaccio. You have to ...

There is a lot of connective tissue in a venison shoulder, which will make it tough until you cook it to around 210 F, when the tissue melts and becomes a beautiful, almost buttery cut of meat.

More times than not, venison and the word “gamey” are mentioned together. Gamey flavor is usually more notable in the fat, so when you get a cut like the tenderloin, which carries very little ...