Brad Fenson whips up a savory venison loin, the perfect use for the thick rear of any backstraps harvested this fall.

There’s something deeply satisfying about a plate of golden-brown, crispy fried deer steak. This dish, with its roots in ...

For those that enjoy wild vension this recipe is a classic. The venison is succulent and tender. The mushroom sauce and seasonal veges make a fantastic accompaniment.