Pepper Medley Venison Pâté

Here’s a recipe we got from Joe Hamilton of South Carolina, the founder of the QDMA and a National Deer Association Board member. It’s perfect for a holiday dinner party. Season 2 to 3 pounds of thumb-sized venison chunks with black pepper, granulated or powdered garlic, ground ginger, and your favorite Cajun seasoning. Brown in …

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Roasted Mediterranean Venison Backstrap

We’ve all heard it before. You know the phrase. The one that nearly all hunters have heard when they bring up how excited they are to fill the freezer with venison. “I can’t eat deer, it’s too gamey.” Yep, that’s the one. While I certainly understand why some folks may be hesitant to try venison, …

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Loaded Venison Scrambled Eggs Recipe

As hunters, we all know the importance of a hot, home-cooked breakfast after a long, cold morning in the woods. For many, this is another integral part of the deer hunting experience and camaraderie that we look forward to every year at deer camp. Some of my best memories from deer camp come from not …

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Spring Tonic Salad With Deer Heart and Morels

According to Southern Appalachian folklore, blood “falls” in the winter and “rises” in the summer. Come spring, in order to force one’s blood to start percolating again, a spring tonic was necessary. I’m not sure about the validity of my ancestors’ medical theories, but I do believe that a spring tonic salad is a marvelous …

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