Venison Recipes
Deer is most of what we cook from the field. These are the venison recipes we make at home, from backstrap seared hot on the grill to keema, kebabs and slow curries that turn the tough cuts tender.
Most lean on the spices we grew up with: garam masala, ginger, garlic, chili and yogurt. They work just as well with elk or any red stag you bring home.
How we handle it
Keep it cold and clean
Cool the meat fast after the shot and trim off the fat and silver skin. That is where most of the gamey taste lives.
Cook lean cuts hot and fast
Backstrap and tenderloin are best seared to medium rare and rested. Past medium, they dry out.
Go low and slow with the rest
Shoulders, shanks and neck shine in curries and braises, or put them through the grinder for keema, burgers and sausage.
Venison recipes
13 full recipes with ingredients and steps, plus a card for every venison video we have posted.



























