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 ...

Combine two cups cider, one cup vinegar, juice of two lemons and one lime, juice of one orange, one-half cup chopped onion, ...

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 ...

Many folks I know are totally elated that deer season began on August 15 in our region of the state! Having been a hunter throughout my youth and young adulthood, and having cooked deer meat creations ...

The quest for perfectly cooked venison never ends. For every degree past medium-rare, flavor potential drops exponentially. But we still want that hearty crust on the exterior to give us that, as you ...

Venison ribs get a bad rap. Most of the time they’re left on the deer to age for a week where they inevitably shrivel up into nothing. Or, they are immediately deboned and thrown in the grind pile.