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 ...

Note: This story was originally published in 2014. 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 ...

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 ...

with every chunk you chop off, no universal method exists when it comes to maximizing the flavor and texture of each individual roast. In this venison recipe guide, we’ll break down what roast best ...

Preheat the oven to 450 degrees. In a large roasting pan, place the rosemary branches in a nestlike bundle. Heat the oil in a large cast-iron skillet over medium-high heat. Season the venison racks ...

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

Coat the outside of the loin with the paste and sear off with medium high heat until browned. Finish in the oven until desired temperature. Venison gets tougher the more it’s cooked. Suggested ...

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 ...

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 ...

Many sportsmen and sportswomen have had success in the woods this hunting season, and that means freezers full of venison. Several cooks have called to ask about finding tasty recipes for using this ...