Chef Tim shows you how to cook a venison backstrap filet by grilling. The deer is harvested locally and marinaded with soy ...

Lean, flavorful, and unique enough to spark plenty of dinner conversation, venison is tasty but tricky to cook. However, its natural flavors mean you don't have to lean so much on additional spices ...

Beef Wellington is Traditional done with Beef or a Tenderloin Filet as they call it but since its Deer Season and my son hunted with bow a deer that sits in my freezer so why not make VENISON ...

Firstly combine fresh rosemary, thyme, sage, salt and pepper with rapeseed oil (and a drop of red wine if you fancy) and coat fillet well, set aside. Dice pancetta into lardons and fry lightly until ...

Duncan Venison, one of New Zealand’s original venison producers, has developed a brand new item, which it has named the “Bistro Fillet.” The restaurant quality cut will be available to the public from ...

To complement Carlene’s column on stuffed quail last week, we follow up with another favorite wild game recipe of mine — braised fillet of venison. The general deer season in Missouri opens on Nov. 14 ...

This time around our recipe comes from Adam Komar, chef at the Belvedere Restaurant in Warsaw. Marinate the filet of venison with crushed juniper berries for two or three hours in a cool spot. Wash ...

In heavy based saucepan brown the bacon and vegetables. Add the thyme then deglaze the pan with the port and simmer for 3 mins. Put all of the beef stock in the saucepan and simmer until it has ...

For the salsa, mix together all the ingredients in a bowl and leave to stand for 10-15 minutes. Season the fillets and melt butter in a large frying pan. Add oil and when really hot, cook the fillets ...

John Torode continues his tour of the Highlands and trades four wheels for two as he mountain bikes through the forest on the banks of Loch Torridon. Heading inside the Torridon hotel for a taster at ...