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Grilled venison backstrap cooks best over high heat with a short sear and tight temperature control. Sear over the hot zone, then finish on indirect heat until the center hits 120-125 F. Salt ahead, use a meat thermometer, rest before slicing, and top with compound butter for extra richness. For a marinade option, see my […]
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Looking for the best ground venison recipes 2025 has to offer without the fluff you don’t need? You’re in the right place. Below are my go-to ground deer meat recipes for busy weeknights and cold-weather comfort, plus a few freezer-friendly winners to stock up before hunting season. For a complete collection, see the hub at
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Pickled deer heart is one of those old-fashioned recipes you’ll hear about in hunting camps, passed down as a way to use every part of the deer. In my opinion, this is the right way to do it. A quick poach firms the meat without turning it rubbery, then the vinegar brine does the rest.
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Old School Smoked Venison Jerky has that deep, wood-fired chew outdoorsmen crave. This version uses coarse black pepper for a little bite, with soy and Worcestershire laying down the base. Four hours at 165°F over wood smoke yields dark, smoky strips that bend without breaking. Below I’ll show you exactly how I make it. Quick
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If you process your own deer, learning how to make venison sausage is one of the best skills you can pick up. Sausage takes the lean cuts, trim, and odd ends of venison and turns them into something rich, flavorful, and versatile. With the right fat ratio and seasoning, homemade venison sausage is excellent to
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If you’re making your own deer sausage, a balanced venison sausage seasoning mix recipe is just as important as the meat itself. Back in culinary school, I learned how the right blend of spices can turn lean wild game into something bold and unforgettable. That experience led me to this master blend. Made for venison,
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Homemade venison Italian sausage is one of those recipes every hunter should have on hand. It’s simple to mix, full of classic Italian flavors, and works just as well loose for sauces and pizzas as it does stuffed into links for the grill. I was first introduced to this style of sausage during a charcuterie
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This squirrel gravy recipe is the same one I grew up eating in the foothills of North Carolina. It’s old-fashioned, Southern cooking at its best. Just like my grandma used to make for me and my dad. A whole squirrel, roasted, simmered until tender, then folded back into a smooth brown gravy. Make this recipe
Fried squirrel was a staple in the foothills of North Carolina, where I grew up. Every fall, once squirrel season opened, my grandma would fry them up just like chicken. Crispy on the outside, tender in the middle, and always served with biscuits or gravy. This fried squirrel recipe uses a simple brine (my grandma
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In this guide, I’ll walk you through how to cut and cook venison shanks to get the most out of them. The vast number of new hunters I know grind venison shanks right along with the trim. And I get it. They’re lean, tough, and full of connective tissue. But if you’re willing to show
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