This was one of the first venison recipes I ever made, and it’s still one of the best, as the flavors of gin, juniper and venison are meant for each other.
When the weather is balmy and the ducks aren’t flying, head to the bogs and look for the mystical snipe.
Grilling a whole piece of venison backstrap, basting all the while with your favorite BBQ sauce, may not be high-end cooking, but it sure is good…
Chicken or veal piccata, simple cutlets of meat served with a zingy lemon-butter-caper sauce, is a dish that speaks to my childhood — memories that all came flooding back when I made it again recently.
Steak Diane may be retro, but it’s a perfect recipe for venison backstraps. Normally made with beef, the “Diane” in the dish is Diana, Roman Goddess of the Hunt. So venison just seemed right…
One of the best ways to cook a fish like a bass, rock cod or sea trout is whole. And one of the best ways to cook whole fish is on the grill. Here’s how.
Most of the country is suffering from triple-digit heat, and no one wants to be in the kitchen. Thus, this cooling pheasant (or chicken) salad that relies on a gentle – and unique – poaching method.
Inspired by a beef-and-mushroom burger I made, this version, with venison and morel mushrooms, is even better! Venison and mushrooms are a natural combination.