If you like this recipe, check out Pan-Seared Venison Backstrap next! This is one of my favorite venison recipes. This year, ...

This pan-seared venison backstrap recipe is one of my favorite ways to cook backstrap. The meat is perfectly seared and ...

Head cook Günther Piccolruaz from the restaurant of the sixteenth century Ciastel Colz has a Ladinian style venison recipe for us. Cut the meat into small pieces, wrap in bacon and secure with ...

I made sliders for all and one of the combinations was this delicious venison, bacon and mushroom mix with plum and tomato sauce. It went down a treat and made the 'introduction' that much easier.

Grill the venison on the chargrill pan or barbecue for 3-4 minutes per side. Grill the kale until crisp, then remove the venison and kale to a plate, loosely cover with foil and set aside to rest.

Bacon is undeniably more delicious when it’s cooked to crispy perfection, but achieving that perfect level of crispiness without burning it can be a challenge. Chef Roice Bethel has come to the ...

Turn the cubes of venison in the seasoned flour to coat on all sides. Heat the oil in a 25cm (3.2 litre) casserole pan over a low heat, add the salted pork or bacon and cook for 4-5 minutes ...

Add the bacon and fry until crisp. Remove and set aside. Add the onion, carrot and rosemary and fry for a few minutes until softened. Add the mince and stir until golden-brown, breaking it up ...

Many people enjoy bacon as part of breakfast, but cooking it on the hob can result in lots of fat in order to get it crispy. Luckily, there’s a super easy method to achieve crispy results with ...

There is little difference in taste between wild and farmed deer, although farmed venison is more likely to be younger, a little milder in flavour and perhaps slightly fattier; wild venison may be ...

Preheat the oven to 350°. Stuff each cherry pepper half with a heaping teaspoon of cream cheese and wrap with a slice of bacon; secure with a toothpick. Arrange the stuffed peppers in a large ...