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Venison pastrami, so good yet almost always prepared so wrong. There seems to be a lot of misinformation on the web when it comes to preparing venison pastrami. One of the big missteps is when the cook tries to prepare it as you would traditional beef pastrami. This entails brining, smoking the meat until "well done" and then steaming.The steaming process is where things go south real fast. Why is this? As you know venison meat is very lean and once you cook it north of 150 degrees, the meat bec …

Marinades are made of oil, vinegar, and spices to tenderize meat by softening the connective tissue. They have several advantages that you should be aware of when planning your next meal! Here are five amazing advantages of using marinades.1) Season Your FoodIf you're looking for a way to add extra flavor to your dishes, you should consider using marinades! Marinades are just flavorful liquids that you can use to soak your food in before cooking. This allows the flavors to seep into the food an …

For a lot of hunters, the start of football season means two things: time to decide what to serve before and during games, time to make freezer space for the upcoming hunting season. With these three recipes, we are doing both. Also, you can make these recipes with a variety of deer cuts.Some quick tips on prepping and grinding venison: Do so when meat is still partially frozen. Use a fillet or similar knife to trim any silver skin, fascia, or brown, freezer-burnt sections (the goal is as much r …