Too many home game chefs have turned to the slow-cooker and a can of cream of mushroom soup to turn their venison into something that tastes like, well, cream of mushroom soup. I understand that it’s easy and edible, but it’s just not for me. This recipe combines a mushroomy crusted venison steak with a…

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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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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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It’s a Southern thing, or “thang.” From the Mississippi Delta to the Appalachians of Virginia, I’ve been served cat head biscuits in various forms, and they’ve all been exceptionally good. Some are light and flaky, others a bit on the heavy side. The “cat head” name comes from the irregular shape of the oversized biscuits.…

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