Texas Parks & Wildlife Magazine   


Deer-ly Delicious • Cooking tips from Tim Love

  • Venison’s a very lean meat, so primal cuts such as the loin/tenderloin are best cooked over a fire for a very short time.
  • When processing venison, it’s always good to age it for at least 21 days to allow the meat to relax.
  • The flavor of the venison will improve dramatically if the animal is processed as quickly as possible after it’s harvested.
  • Venison likes really bold flavors: cumin, chilies and garlic, and pungent finishes like citrus.

    (Almost) Everything Whitetail

    In the Wild: Focus On the Eyes

    In The Wild: Leave Fawns Alone

    In the Wild: What the Rut?!

    Before the Hunt: The Epicenter of Deer Research

    Before the Hunt: Stay Safe in Deer Camp

    Before the Hunt: Learn Before You Leave

    Before the Hunt: The Ten Commandments of Firearm Safety

    The Hunt: Becoming a Deer Hunter

    The Hunt: Public Hunting

    The Hunt: Become a Legend

    The Harvest: A Life-like Vision

    The Harvest: Wall-to-Wall Antlers

    The Harvest: Ancient Rock Stars?

    The Harvest: Hunters for the Hungry

    The Feast: Venison Backstrap Stuffed with Pecan and Cranberry

    The Feast: How to Butterfly and Truss a Loin

    The Feast: Oh-So-Spicy Venison Ribs

    The Feast: Venison Loin

    The Feast: Venison Sourdough Toast

    The Stories: A Fever for Fiction

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