Field Staff Writer Heidi Chaya has had her share of overcooked, grey, chewy liver, but she’s recently discovered just how good this organ meat can be if you give it the attention and affection it deserves!
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Looking for a fast and family-friendly wild game recipe to make on a weeknight? Field Staff Writer Jeff Benda has got you covered. Try this Venison Steak Chili Tamale Pie tonight!
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Field Staff Writer Jeff Benda was first introduced to mustard as an ingredient, rather than just a hot dog or sandwich condiment, when he was working in kitchens as a young man. Now he shows you how to use mustard to turn a super simple ground venison dish into something truly special!
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Field Staff Writer Gunnar Emberg’s special BBQ Venison Cups do double duty. They help use up the last of the venison in the freezer before hunting season begins again AND they make for a great appetizer for football season!
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Venison gyros are one of Field Staff Writer Rikki Folger’s favorite summer meals. Stuff it into pita bread along with fresh summer heirloom vegetables and enjoy it outside!
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Field Staff Writer JP Yampey follows up his Roe Deer Hunting in Germany article with a beautiful Swabian roe deer recipe from his friend Chef Timo Böckle. Try out this elegant South German venison recipe today!
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Field Staff Writer Ara Zada decided to use some of the meat from his son’s very first deer to make this delicious venison jerky.
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Try out Dustyn Carroll’s unique and flavorful twist on traditional beef or chicken enchiladas using ground venison meat!
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In this episode, Adam dives deep into the science behind wet aging and walks us through how to prepare this delicious homemade wet aged venison roast.
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We have read several online claims which identify better methods to cook ground meat. We put these methods to the test with some ground wild game. Check out our results. #harvestingnature #food #science
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