Lean, flavorful, and unique enough to spark plenty of dinner conversation, venison is tasty but tricky to cook. However, its natural flavors mean you don't have to lean so much on additional spices ...
A “Frenched” rack of venison is basically a bone-in backstrap prepared like a rack of lamb. It is butchered in such a way that the loin is still attached to the ribs, providing a dramatic presentation ...
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