Field-to-table recipes, techniques, and films to make the most of every harvest.
Loin cooked hot and fast to medium-rare.
Simple grilled elk steaks with a herb butter.
Flour-dredged elk shanks braised until fork-tender.
Tender strips in a sour-cream mushroom sauce over noodles.
Rich, warming elk chili.
Hearty stew for cold camps.
Low-and-slow roast that turns tough cuts tender.
Juicy elk meatballs in sauce.
Classic elk meatloaf with glaze.
Marinated elk skewers with peppers and onion.
Fast tacos with lime and cilantro.
Citrus-braised, crisped elk for tacos.
Flour-dredged venison shanks braised until fork-tender.
Red-wine braise with mushrooms and pearl onions.
Slow tomato ragu for pasta or polenta.
Rich, warming venison chili.
Ground venison and veg under mashed potato.
Juicy venison meatballs in sauce.
Classic venison meatloaf with glaze.
Juicy venison burgers cut with a little fat.
Marinated venison skewers with peppers and onion.
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