By David Draper

We all know the best deer steaks are cooked over an open flame, but sometimes that’s just not practical. If you run out of briquettes (or, shudder, propane) or it’s just too cold outside to stand over the grill, this super-simple technique turns out perfectly cooked, killer tasting deer steaks right out of the oven.

There are two requirements to this recipe. First, you need a heavy oven-proof pan, preferably cast iron. You also need thick-cut deer steaks. An inch is best, though you might be able to get away with 1/2-inch cuts if you’re careful. Any thinner and the steaks cook so quickly you might as well skip the oven step and transfer them directly from pan to plate after searing. If you’re still with me, here are six steps to cooking the perfect deer steak in the oven.

By David Draper

Finally, temperatures, in the evenings anyway, are starting to feel more like fall, which means it’s time to break out the recipes for warm comfort foods. It seems like many of my fall favorites call for long hours simmering on the stovetop to develop those rich and savory flavors. Here are two great dishes that will hopefully make your mouth water and inspire you to spend some time in the kitchen.

By Colin Kearns

Last Saturday, I boarded a ship and traveled to a foreign land—a small island 20 minutes from Manhattan. I’d heard from a friend and colleague, David Draper, that this was a land rich with gastronomic heritage and, therefore, deserved to be explored. Neighborhoods with names like Carcass Hill, Offalwood, Beaktown, and the Game Preserve were said to announce the eclectic culinary traditions.

Wanting to visit this place and witness it for myself, I embarked on a journey by train and foot and boat. When I touched down on land, I followed my nose to the gates. On the other side, Josh Ozersky, the founder and mayor of this land stood high on a stage beside men in aprons slicing into carcasses with large, sharp knives.

“Welcome to Meatopia!” Ozersky shouted. “The Woodstock of edible meats!”

By David Draper

The antelope steaks are stacking up here after I tagged a nice Nebraska buck just across the road from my house. As much as I love pronghorn, I’m looking for some new ways to enjoy the backstraps.

A simple way to spice things up is with steak toppings. I have a few ideas, which I’ve listed below, but I’m looking or some new ones. So, what’s your favorite way to top a steak?

My favorites:
Mushrooms – The steakhouse standby, sautéed mushrooms with a little Worcestershire and wine is hard to beat. 

Caramelized Onions 

Chutney – I’ve already professed my love for Mrs. Ball’s Original Recipe Chutney, but I have not yet tried it atop a steak. That will change soon.