Here’s a backstrap from an Illinois whitetail just before it goes on the grill. I rubbed it with my favorite seasoning and then let it rest for a bit. The next step is adding to the cool side of the Weber with some hickory or mesquite smoke, finished for a few minutes over direct heat to get a good crust.
Dan, a Wild Chef reader and amazing cook, submitted this food photo of what venison looks like after some heat’s been applied. He’s having braised venison round served with garlic and cheddar smashed potatoes and sauteed green beans with garlic and white wine. I saw we all meet at Dan’s house for dinner. Who’s with me?
Keep those great food photos coming. I love seeing what all the Wild Chef readers are having for dinner. If your photo makes my mouth water, we might feature it here. You can submit your photos to email@example.com.