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 ...

fills his freezer with lean venison stew meat — cuts from a deer’s shoulder, hindquarters, and belly. Paired with root vegetables, red wine, and barley, this elemental stew is hearty and ...

Cook the venison medaillons briefly in brown butter ... Brown the bones and meat remnants in a pan with oil and butter. Add the vegetable and herbs. Gradually add red wine and reduce.

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 ...