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 ...

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 ...

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 ...

Mare is supposed to be known for its seafood. But you should know by now that Alessandro Pirozzi of Cucina Alessa fame has the golden touch, even with game meats, as it turns out. The venison filet ...

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 ...

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 ...