For delicious venison, hanging the meat for aging and tenderizing is desirable, but that process can be risky if you don’t have a temperature-controlled environment between 35 and 50 degrees. Consider ...

Shown above: Enzymatically tenderized Carne Asada from Marc's blog, NoRecipes. Read on to learn about enzymatic tenderization. Whether its a tender juicy steak or a fall-off-the-bone tender rib, ...

"Venison, like most wild game, is very lean and without fat to baste it, it tends to dry out and become less tender with overcooking." Moreover, overcooking can intensify the deer meat's gamey flavor ...

Pour the canola oil into a deep fry pan and heat to medium high. Coat the steaks in the flour and fry in the canola oil until browned on all sides. Remove from pan and keep warm. Now, in the same pan, ...