Heat the oil in a large frying pan over medium heat and add the ground venison. Add the salt, pepper, garlic powder, cayenne ...

Venison can be substituted for beef in most recipes. The most popular cuts for roasting are the saddle, loin, fillet and haunch (leg). Because the meat is so lean it needs careful cooking ...

For this red wine–beef stew, Pépin recommends using the flatiron: a long, narrow cut that's extremely lean but becomes tender and stays moist in this recipe. He offers chuck steak as an ...

Many of my recipes are versions of those used by my ... using less-than-choice cuts from a deer harvested from the woods or stew beef obtained from a local farm. Stews are also a fantastic way ...

A tender, melt-in-your-mouth venison stew crafted with love. The intertwining flavors of vegetables and meat create a harmonious blend that brings out a comforting richness. Eat to increase ...