The heart of wild-game cooking. Venison and big game run lean and dark, so the trick is a hot, fast sear or a low, patient braise -- and a rest before the knife. These are the plates that come home from the deer stand.
Venison & Big Game
Members
Slow and simple elk loin in a red wine reduction, full of deep, wood-smoke flavor.
Venison & Big Game
Free
Bison steak done right: with juniper butter, with real technique and a good rest.
Venison & Big Game
Members
Honest venison backstrap with juniper butter, done the way the camp likes it.
Venison & Big Game
Free
Bourbon-Glazed deer tenderloin with a blackberry glaze, built for a hungry table after a long day out.
Venison & Big Game
Members
A wild-game plate: venison backstrap with wild mushrooms, cooked with a close eye and a hot pan.
Venison & Big Game
Free
Venison sirloin with thyme butter -- seared with a hard crust and rested before the knife.
Venison & Big Game
Members
Slow and simple venison steak with juniper butter, full of deep, wood-smoke flavor.
Venison & Big Game
Free
Deer tenderloin done right: and rosemary potatoes, with real technique and a good rest.
Venison & Big Game
Members
Honest venison loin with smashed garlic potatoes, done the way the camp likes it.
Venison & Big Game
Free
Skillet deer tenderloin and rosemary potatoes, built for a hungry table after a long day out.
Venison & Big Game
Members
A wild-game plate: bison steak and charred root vegetables, cooked with a close eye and a hot pan.
Venison & Big Game
Free
Venison steak and cast-iron onions -- seared with a hard crust and rested before the knife.
Venison & Big Game
Members
Slow and simple venison medallions with wild mushrooms, full of deep, wood-smoke flavor.
Venison & Big Game
Free
Elk loin done right: and cast-iron onions, with real technique and a good rest.
Venison & Big Game
Members
Honest venison backstrap in a red wine reduction, done the way the camp likes it.
Venison & Big Game
Free
Pan-Seared venison medallions with roasted shallots, built for a hungry table after a long day out.
Venison & Big Game
Members
A wild-game plate: elk loin with smashed garlic potatoes, cooked with a close eye and a hot pan.
Venison & Big Game
Free
Venison backstrap with juniper butter -- seared with a hard crust and rested before the knife.
Venison & Big Game
Members
Slow and simple venison backstrap and rosemary potatoes, full of deep, wood-smoke flavor.