There’s a certain sadness that sets in when hunters see winter approaching and realize their favorite season is drawing to a close.
The flip side to this, however, is that many of us have put up a good store of game. And the months ahead are the perfect time to reap the rewards of our labor—and show a final gesture of respect to the animals we’ve harvested.
While gamebirds add variety, venison is king of the chest freezer. My aim in the next few columns is to give hunters a few new kitchen tricks to try. And to put to rest those wrongheaded notions about venison being tough or gamey. But, before we get into the business of backstraps, steaks, roasts, and burger—which I’ll handle in future installments—let’s bullet point some basics of venison cooking.