Venison
Venison Backstrap Recipe. Danielle shows how she cooks whitetail deer backstraps with a red wine pan sauce.
Scott Leysath of the Sporting Chef walks you through his go-to recipe for whitetail deer and any other antlered game.
This recipe utilizes one of the most underappreciated but delicious cuts of meat from big game animals. The long braising process breaks down the tough shank meat until it is tender enough to fall off the bone, and the Mexican adobada sauce adds warm, spicy flavors.
Hannah McCauley of Whitetail Heaven Outfitters demonstrates how to make a delicious stuffed venison backstrap. Hannah uses the Speedy Plus Instant Marinater to give the venison backstrap serious flavor.
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