Venison and Deer Recipes

About

I try to cook at least 100 lbs of venison a year, often focusing on lesser cuts and things my friends may not want to cook. Anyone can cook a backstrap, but for me, a test of a true cook is how they deal with things other people would pass up.

Here you'll find an array of nose-to-tail venison recipes from my favorite appetizer (blackened backstrap tips) to techniques for cooking ribs, the brisket, neck, shanks, and, even the feet. Here's a few I can't live without:

Chef's Favorites: