Venison & Big Game
Members
Pan-Seared Elk Steak with a Blackberry Glaze
Honest elk steak with a blackberry glaze, 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 elk steak with a blackberry glaze, done the way the camp likes it.
Venison & Big Game
Free
Peppercorn-Crusted elk steak with a blackberry glaze, built for a hungry table after a long day out.
Venison & Big Game
Members
A wild-game plate: venison sirloin with smashed garlic potatoes, cooked with a close eye and a hot pan.
Venison & Big Game
Free
Venison backstrap in a bourbon pan sauce -- seared with a hard crust and rested before the knife.
Venison & Big Game
Members
Slow and simple bison steak with juniper butter, full of deep, wood-smoke flavor.
Venison & Big Game
Free
Venison steak done right: with thyme butter, with real technique and a good rest.
Venison & Big Game
Members
Honest elk loin with wild mushrooms, done the way the camp likes it.
Venison & Big Game
Free
Cast-Iron venison chops with a blackberry glaze, built for a hungry table after a long day out.
Venison & Big Game
Members
A wild-game plate: venison loin and rosemary potatoes, cooked with a close eye and a hot pan.
Venison & Big Game
Free
Venison steak and charred root vegetables -- seared with a hard crust and rested before the knife.
Venison & Big Game
Members
Slow and simple deer tenderloin with a blackberry glaze, full of deep, wood-smoke flavor.
Venison & Big Game
Free
Elk steak done right: with roasted shallots, with real technique and a good rest.
Venison & Big Game
Members
Honest elk loin with juniper butter, done the way the camp likes it.
Venison & Big Game
Free
Garlic-Butter venison backstrap with juniper butter, built for a hungry table after a long day out.
Venison & Big Game
Members
A wild-game plate: venison ribeye with juniper butter, cooked with a close eye and a hot pan.
Venison & Big Game
Free
Venison sirloin in a bourbon pan sauce -- seared with a hard crust and rested before the knife.
Venison & Big Game
Members
Slow and simple venison chops with smashed garlic potatoes, full of deep, wood-smoke flavor.
Venison & Big Game
Free
Venison medallions done right: and charred root vegetables, with real technique and a good rest.
Venison & Big Game
Members
Honest bison steak with juniper butter, done the way the camp likes it.
Venison & Big Game
Free
Rosemary elk steak with roasted shallots, built for a hungry table after a long day out.
Venison & Big Game
Members
A wild-game plate: elk steak with a blackberry glaze, cooked with a close eye and a hot pan.
Venison & Big Game
Free
Venison medallions with smashed garlic potatoes -- seared with a hard crust and rested before the knife.
Venison & Big Game
Members
Slow and simple venison backstrap and rosemary potatoes, full of deep, wood-smoke flavor.
Venison & Big Game
Free
Bison steak done right: with juniper butter, with real technique and a good rest.