Sheet pan tacos are a game-changer, whether you're cooking at home or in hunting camp. They’re quick to prepare, ...

As venison is significantly leaner than most burger meat, you’ll have to add some extra fat, allowing you plenty of control over the nutrition of your meal. Otherwise, it’s as simple as any ...

Venison is the meat of a deer, elk, moose, antelope, or caribou. The more tender cuts can be eaten as steaks or roasts, with the most tender being the back strap.

So, when using venison, which is approximately 5% fat, I suggest incorporating ground pork shoulder, which is perhaps 20% fat, but when combined at a 2:1 ratio, it balances out to 10% of total mix.

This venison tacos recipe is absolutely loaded with flavor! Sweet pineapple, smoky chipotles, and perfectly seasoned ground venison come together in this easy recipe for homemade tacos. Serve with ...

Utensils are optional for this bone-in backstrap steak. (Christopher Testani/Food Styling Roscoe Betsill) For this recipe, from award-winning chef Charlie Palmer, who’s also a serious hunter ...

In your soup pot or a separate pan, brown your ground venison with 1 to 2 tablespoons of olive oil or butter on medium to medium-high heat. When finished, set the meat aside in a bowl.

Instructions: Combine the venison, rice, egg, 1/4 cup of the minced onion, cilantro, cumin, oregano, half the garlic, salt and pepper in a mixing bowl. Form the meat mixture into 1-inch meatballs.

For Meatballs: In a large bowl, combine ground venison, green onions, breadcrumbs, soy sauce, black pepper, ginger and eggs. Mix thoroughly with hands. Form mixture into golf-ball sized balls, set ...

For more delicious recipes from the Midwest Nice Blog visit midwestniceblog.com. Ingredients: 1 tablespoon olive oil 1 tablespoon salted butter 1 1/2 cups diced white onion 1 tablespoon minced ...