Venison & Big Game
Members
Herb-Rubbed Venison Chops with Roasted Shallots
Honest venison chops with roasted shallots, done the way the camp likes it.
The heart of wild-game cooking. Venison and big game run lean and dark, so the trick is a hot, fast sear or a low, patient braise -- and a rest before the knife. These are the plates that come home from the deer stand.
Venison & Big Game
Members
Honest venison chops with roasted shallots, done the way the camp likes it.
Venison & Big Game
Free
Rosemary deer tenderloin with thyme butter, built for a hungry table after a long day out.
Venison & Big Game
Members
A wild-game plate: venison steak and cast-iron onions, cooked with a close eye and a hot pan.
Venison & Big Game
Free
Venison steak with roasted shallots -- seared with a hard crust and rested before the knife.
Venison & Big Game
Members
Slow and simple venison ribeye with a blackberry glaze, full of deep, wood-smoke flavor.
Venison & Big Game
Free
Venison backstrap done right: with wild mushrooms, with real technique and a good rest.
Venison & Big Game
Members
Honest venison medallions with thyme butter, done the way the camp likes it.
Venison & Big Game
Free
Reverse-Seared venison loin with roasted shallots, built for a hungry table after a long day out.
Venison & Big Game
Members
A wild-game plate: venison chops with thyme butter, cooked with a close eye and a hot pan.
Venison & Big Game
Free
Venison ribeye with wild mushrooms -- seared with a hard crust and rested before the knife.
Venison & Big Game
Members
Slow and simple bison steak and charred root vegetables, full of deep, wood-smoke flavor.
Venison & Big Game
Free
Deer tenderloin done right: and cast-iron onions, with real technique and a good rest.
Venison & Big Game
Members
Honest venison steak with a blackberry glaze, done the way the camp likes it.
Venison & Big Game
Free
Herb-Rubbed deer tenderloin and cast-iron onions, built for a hungry table after a long day out.
Venison & Big Game
Members
A wild-game plate: bison steak with roasted shallots, cooked with a close eye and a hot pan.
Venison & Big Game
Free
Venison loin in a bourbon pan sauce -- seared with a hard crust and rested before the knife.
Venison & Big Game
Members
Slow and simple elk loin with roasted shallots, full of deep, wood-smoke flavor.
Venison & Big Game
Free
Deer tenderloin done right: in a red wine reduction, with real technique and a good rest.
Venison & Big Game
Members
Honest venison backstrap with roasted shallots, done the way the camp likes it.
Venison & Big Game
Free
Skillet venison ribeye in a red wine reduction, built for a hungry table after a long day out.
Venison & Big Game
Members
A wild-game plate: venison sirloin in a bourbon pan sauce, cooked with a close eye and a hot pan.
Venison & Big Game
Free
Venison chops with smashed garlic potatoes -- seared with a hard crust and rested before the knife.
Venison & Big Game
Members
Slow and simple venison loin with thyme butter, full of deep, wood-smoke flavor.
Venison & Big Game
Free
Venison medallions done right: with roasted shallots, with real technique and a good rest.