The loin or backstrap is that super tender strip of meat nestled along the spine.  It is tender and delicious without much fuss. This recipe can be made with whatever…

This recipe is a twist on Veal or Chicken Marsala often served at upscale Italian restaurants.  I did not have any Marsala wine on hand when I made it and found…

With St. Patrick’s Day coming up, this is a fun twist on Shepard’s Pie.  They can be made ahead of time if you are feeding a crowd. Hunter’s Pie Baked…

I was told I had to post this because the beans and the cilantro give it a unique, fresh taste, balancing a bit of sweet with spice.  Plus, it is super…

This recipe was adapted by a Peruvian friend from a traditional recipe.  Enjoy!  And yes, there are white-tailed deer in Peru! Peruvian Sautéed Venison Tenderloin (Lomo Saltado de Venado) Ingredients: 1…

These traditional meat pies from the UK and also the UP of Michigan are a tasty treat as the weather cools down.  You can make them with ground goose or…

Do you still have meat from last year’s hunting season in the freezer?  Can it!  Venison and other canned meat becomes very tender during the canning process and makes for quick…

June is the time of year to get fresh, locally grown strawberries in New York State.  They are so delicious and sweet, especially after a long, cold winter.  Spring greens…

Bone broth is quite trendy now as the highly nutritious food that it always has been (think chicken soup for a cold).  Making broth from bones provides collagen, protein, and…

Next time you have the opportunity to field dress a deer, consider saving the liver to make liverwurst!  It tastes great on a whole grain cracker with a bit of…