Dave Kannegaard keeps things simple when he butchers his deer. "I use a knife most Minnesotans already own," he said, "a fish filleting knife." As Kannegaard spoke on a recent day, he and his son, ...

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 ...