This isn’t your average venison pasta. It’s a summertime stunner with sweet corn, rich venison, and a creamy sauce that clings to every bite of rigatoni or orecchiette. The braised-then-crisped venison gives you the depth and texture of slow-cooked meat with the punch of seared flavor. Add fresh cherry tomatoes, grated Pecorino Romano, and a […]
Crispy Venison and Creamy Summer Corn Pasta Read More »
If you’ve ever opened up a whitetail deer and found yourself wondering whether the liver was worth saving, you’re not alone. Deer liver has a rich flavor, deep color, and nutrient density that makes it one of the most underrated edible organs on the animal. Whether you’re cooking it for the first time or trying
Deer Liver: How to Clean, Soak, Store, and Cook Read More »
If you’ve ever stood over a whole deer hind quarter wondering where to start, you’re not alone. The hind quarter holds some of the most versatile and valuable cuts on the animal. But unlocking them takes a little know-how. Whether you’re after whole roasts, steak-ready cuts, or grinding material with minimal sinew, breaking it down
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If you’ve broken down a deer hind quarter, you’ve likely found yourself holding some of the most underrated cuts in wild game butchery. The venison round steak cuts. This trio of lean, versatile muscles (top round, bottom round, and eye of round) doesn’t get the same love as backstrap or venison tenderloin, but with the
Venison Round Steaks Guide (Top, Bottom, and Eye of Round) Read More »