Try it in: Sliced into steaks and grilled, or seared and roasted whole. The coveted cut that deer hunters will spend the most time trying to prepare. The loin or backstrap is a larger cut that ...

While other cuts, like round, may need some work to ... and this applies equally to everything from whole venison roasts to filets. Planning any gaminess treatment before you cook your venison ...

The proper temperature to cook venison is a source of debate. According to the wild game chefs and hunters, it is absolutely okay to eat a rare steak. According to the federal government, not so much.

And if you were to poll 1,000 whitetail deer hunters and ask them ... Try to make the cut so the meat is evenly thick across the whole piece, but don’t worry if you have some thick spots.

Cook whole backstrap of smaller deer. This makes it easier to get it to medium-rare. Small ones pre-cut into medallions will overcook. The thicker the medallion, the lower the heat. Never cook ...

When processing a deer during the hunting season, consider using the whole deer for use as tallow ... The hooves can be removed, the hide cut off and tanned, tendons harvested for sinew, and ...

You can tenderize the deer meat, turn it into jerky strips, grind it up, or keep whole cuts for roasts. You can also keep venison dehydrated, canned in a pressure canner, or frozen for later ...