Steven Raichlen's Barbecue! Bible

Game Meats

Grilled Venison Loin with Honey, Juniper, and Black Pepper Glaze

Adapted from Dishing Up® Minnesota by Teresa Marrone (Storey Publishing). Copyright © 2016. Photograph © David Paul Schmit. The loin is a long, boneless muscle that runs along either side […]

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Herb-Crusted Venison Filets with Horseradish Sauce

Tender cuts of venison are best prepared simply and cooked quickly. Keep the final doneness to rare or medium-rare to prevent drying out this very lean meat. This recipe is […]

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Hoisin Glazed Quail

Quail were originally domesticated 1,000 years ago in East Asia so there is a nice historic tie to these Asian flavors. This recipe is simple enough for weeknight dinners and […]

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