I ate a lot of venison when I was a kid ... them in a frying pan and then smothered them with gravy. When I started harvesting my own deer, it felt like preparing a delicious meal was the best way to ...

There's just something special about feasting at camp on squirrels and gravy, a slow-cooked wild ... another memorable dish to the list — his venison stew. I must admit, I was a little ...

DIRECTIONS: Brown venison with garlic and onion in a large skillet. Add a little oil if meat is too dry. Dissolve vegetable bouillon powder in hot water. Add to venison mixture and mix well.

Finally, heat an inch of vegetable or canola oil to 350 degrees in a cast iron pan or other such instrument. Add ... venison cutlets, other opportunities to indulge arise. Ladle with sausage gravy ...

add a small amount at first and then adjust seasoning to your taste at the end. For more tender vegetables, skewer them separately from the venison and cook until they begin to soften and caramelize.

I use a meat thermometer, and when the inside of the meat reaches 65C, I remove it from the oven and rest it, covered with foil. This way, the juices that migrate to the outer edge of the joint ...