Want the best venison backstrap recipes? These three dishes will have everyone cleaning their plates and coming back for ...

This is one of those recipes put together by what I had in the pantry that turned out being an absolute winner!

These oven-baked venison meatballs are tender, juicy, and packed with rustic charm. Venison brings a rich, earthy flavor that’s leaner and healthier than beef, while Italian breadcrumbs, chopped onion ...

Brad Fenson whips up a savory venison loin, the perfect use for the thick rear of any backstraps harvested this fall.

Trim the venison of any remaining fat or sinew ... the volume of stock has reduced slightly. Strain the sauce and return it to the pan, then add the blackberries. Cook for about 4 minutes or ...

Move venison to a plate, and tent with foil. In the same pan, add red wine and red wine ... Let cool, then cover and refrigerate. Horseradish sauce is a mandatory condiment at any steak house ...

Return the sauce to the pan and simmer until reduced and sticky. Remove the cling film and slice the venison very thinly – no thicker than 5mm/¼in. Heat the vegetable oil in a frying pan over a ...

For this recipe we made thyme potato rostis, honey-glazed carrots and our rich cherry sauce ... Coat the venison with the pepper and season with salt. Heat the olive oil in a medium pan, add ...

The closest I've ever come to heaven is biting into my dad's smoked venison tenderloin ... medallion in a slice of bacon before it hits the pan; the added fat will yield a more succulent end ...