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