By Jenny Nguyen-Wheatley
The smells, sounds, and taste of meat sizzling over a hot fire ignites our senses in ways that are unlike anything else. Appreciators of all things smoky and meaty, we are the type of people who are happy to receive whatever overcooked hamburger or pork chop our friends might offer at backyard barbecues and bashes, but as hunters, we know that this carelessness would be unthinkable with venison.
Wild game is lean and unforgiving, and with sous-vide cooking on the rise among hunters, it’s no surprise why grilling continues to be a tricky proposition for many. Read on for tips and hints on how to achieve the perfect medium-rare, grilled piece of venison steak.
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