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Featured by Hank Shaw

By Dec 2, 2009
Whitetail 365

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...
By Dec 2, 2009
Whitetail 365

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...
By Dec 2, 2009
Whitetail 365

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...
By Dec 2, 2009
Whitetail 365

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...
By Dec 2, 2009
Whitetail 365

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!...
By Dec 2, 2009
Whitetail 365

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...
By Dec 1, 2009
Hunting

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...
By Dec 1, 2009
Hunting

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...
By Dec 1, 2009
Hunting

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...
By Dec 1, 2009
Hunting

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...