Add Yahoo as a preferred source to see more of our stories on Google. Venison backstraps sliced open to show a perfect exterior sear and a rare center. (Alice Jones Webb) I ate a lot of venison when I ...

As much as we love the look of a shoulder mount or deer skull on the wall—the real trophy of a successful deer hunt is the wild game we bring home. And if you were to poll 1,000 whitetail deer hunters ...

If you like this recipe, try my Smoked Bacon-Wrapped Venison Backstraps with Fresh Basil Chimichurri Sauce. This seared backstrap is tender and juicy, and this cooking method brings out its amazing ...

This quick and elegant pan sauce is the perfect foil to backstrap’s deep flavor. Don’t let the venison cook past 140 degrees, as it will become unpleasantly tough and dry. Instructions: Season the ...

This quick and elegant pan sauce is the perfect foil to backstrap’s deep flavor. Don’t let the venison cook past 140 degrees, as it will become unpleasantly tough and dry. Instructions: Season the ...

Slice the venison 1/2-inch thick and cut diagonally into bite-sized pieces. Melt 2 tablespoons of butter in a small frying pan and sauté the venison over low heat for just a minute or so, then set ...