If you have your animals processed by a pro, there’s a good chance you’ll end up with a fair amount of cube steaks. Tougher cuts are run through a tenderizer, or “cuber.” If you process several of your own deer, consider a hand-operated or electric home cuber. They’re pretty handy.

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The key to blackening is to use a heavy skillet, preferably cast iron, and screaming-hot heat. Restaurants that serve blackened meats and fish keep a white-hot skillet over a burner at all times. I highly recommend that you open the doors and windows and provide as much ventilation as possible. Done properly, there’s plenty of…

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I’m always on the hunt for new and interesting mustard blends. Dijon, whole grain, blended with wine, herbs and spices — they’re all great accompaniments for a seared piece of deer meat, provided you like mustard. If mustard doesn’t honk your horns, you’ve probably already moved onto another recipe. Chimichurri sauce has its garlicky roots…

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A ragout is a stew with French roots that’s rich, hearty and pairs slow-cooked meats with vegetables or beans. I’ve mixed in a pile of mushrooms and serve it on top of soft, cheesy polenta. For my Southern friends, feel free to substitute cheese grits for the polenta. If you’re long on venison stew meat,…

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