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 ...

Chef Tim shows you how to cook a venison backstrap filet by grilling. The deer is harvested locally and marinaded with soy ...

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 ...

Many deer hunters default to throwing venison over an open fire, getting a nice crust, and shooting for medium-rare. The only issue with this is venison doesn’t always cook to the same level of ...

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.

Venison has unique properties and cooking considerations that separate it from other meats. To guide us through the most common mistakes when cooking venison, we've consulted a couple of deer meat ...

Note: This article was originally published in 2017. There are a lot of things I enjoy about being at a deer camp with friends, but one of the highlights always seems to be food. There's just ...

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November ushers in the hearty Thanksgiving holiday, a feast largely centered around turkey. This month also marks a popular time for deer and turkey hunting in Kentucky. Modern gun season for deer ...