There's just something about riding into camp following an afternoon hunt, and being greeted with the smell of venison cooking — lifting the lid of the Dutch oven, steam rises from a hindquarter roast ...

There's just something about riding into camp following an afternoon hunt, and being greeted with the smell of venison cooking – lifting the lid of the Dutch oven, steam rises from a hindquarter roast ...

Looking for an alternative to the usual holiday turkey, ham or lamb? Then look no further. Your guests will definitely remember this showy recipe. 1/2 cup tightly packed fresh cilantro leaves 1/2 cup ...

In a large saucepan, bring the stock to a boil. Add sweet potatoes, simmer for about 10 minutes until tender. Remove them, and use the same stock to blanch the Brussels sprouts and radishes for about ...

You got your deer. Congratulations. Now what? If you don’t process it on your own, check out the News Tribune’s list of Northland venison processors. Then check out this list of venison recipes ...

The head of that big buck you shot might be headed to the taxidermist, but all the meat is going to be coming home from the butcher. To help you put that meat to good use, we’ve pulled together more ...

1½ cups venison glaze or beef demi-glace or veal glaze For marinade, whisk together first eight ingredients in a mixing bowl. Slowly whisk in oil until smooth. Place the venison loin in a food storage ...

When I butcher a seasonal deer, I break it down into individual muscles for slow cooking and set aside the prime cuts for ...

8-10 cups root vegetables (onions, potatoes, Brussels sprouts, carrots, etc.) Instructions: Marinate the venison leg with yogurt, salt and amchur for 2-3 hours or overnight. Preheat the oven to 400 ...

Venison is a common subject of conversation wherever big game is hunted, and for good reason. It comes in assorted flavors— some good, some not so good. Many factors contribute to venison’s quality.

It appears taco dishes filled with savory wild game and fresh fish are hard to beat at the Alabama Wildlife Federation Wild Game Cook-Offs, and the recent Gulf Coast competition in Spanish Fort was no ...