Venison Country Style, with Gravy

Here is a great way to show off tougher venison steaks, like rounds. They will turn out fork tender, and delicious. Also works for steaks with lots of connective tissue, like sirloin or shoulder. It’s serious comfort food! And healthy too—the gravy has no fat Read More …

Braised Wild Turkey Breast

This coaxes even a tough old gobbler breast into something tender, moist and flavorful. A typical adult gobbler has about 4lbs of trimmed, boneless skinless breast meat. You can also use the thighs and the legs. Hover here for the “skinny” on fat… Game sausage Read More …

Braised Venison Shoulder

Think of this as “pulled venison”,­ a wonderful and simple way to show off one of the least respected cuts. It’s a guaranteed hit, even among folks that aren’t too sure about wild meat.