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Featured by Hank Shaw
A Quick Guide to Refrigerating and Freezing Fresh Venison
A venison preparation tip from Hank Shaw, author of the award-winning food blog Hunter Angler Gardener Cook Your trophy is … Continued
A Better Burger: Five Tips for Making Ground Venison Patties
A venison preparation tip from Hank Shaw, author of the award-winning food blog Hunter Angler Gardener Cook 1. Remember those … Continued
The Best Meat for Venison Jerky (and How to Slice It)
A venison preparation tip from Hank Shaw, author of the award-winning food blog Hunter Angler Gardener Cook Nearly every part … Continued
The Perfect Way to Pan-Fry Venison Tenderloin Medallions
A venison preparation tip from Hank Shaw, author of the award-winning food blog Hunter Angler Gardener Cook A venison medallion … Continued
Cooking with Bones: Five Tips for Making Venison Stock for Soups or Rice
A venison preparation tip from Hank Shaw, author of the award-winning food blog Hunter Angler Gardener Cook Save those bones! … Continued
Why Brines are Better than Marinades for Venison
A venison preparation tip from Hank Shaw, author of the award-winning food blog Hunter Angler Gardener Cook Marinades damage the … Continued
Why Brines Are Better Than Marinades For Venison
Marinades damage the structure of the meat, making it more tender–but also mushy. They penetrate less than 1⁄4 inch and … Continued
5 Tips To Make Your Own Venison Stock for Soups or Rice
Save those bones! Venison makes excellent stock. More important, you’ll use more of the animal, and you’ll elevate your cooking … Continued
5 Tips To Cook a Venison Medallion Perfectly Every Time
A venison medallion is a 1⁄2- to 3⁄4-inch slice of backstrap cut before or after cooking. Panfrying one perfectly every … Continued
The Best Way to Cut Venison Jerky
Nearly every part of the deer can be made into jerky, but the best cuts are the eye round and … Continued