I ate a lot of venison when I was a kid. Any recipe that could be made with beef, my mother made with deer meat — hamburgers, spaghetti sauce, pot roast, and more. However, she didn’t ever get too ...

I’ve been cooking a lot of deer meat over the last month and some have been doing some unique recipes which prompted me to think about writing a series of articles on how to cook your big game animals ...

How exactly do you make a better venison chili recipe? No, it doesn’t start with reminding everyone that chili with beans is technically not “chili.” It comes from decades of refinement, from taking ...

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 ...

As much as we love the look of a shoulder mount or deer skull on the wall—the real trophy of a successful deer hunt is the wild game we bring home. And if you were to poll 1,000 whitetail deer hunters ...

The French base their fabulous sauces on stocks, which are meat broths made from bones. These stocks can be reduced, or boiled down, to produce a more intense flavor. This style of cooking takes time ...

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.

Melt suet in large, heavy skillet. Remove any chunks and heat till very hot. Saute the mushrooms and onions in pan until tender, remove. Saute meat 3 minutes on each side and remove. Add flour to fat ...