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 ...

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 ...

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 ...

I'm a big fan of slow cookers. They're easy to use and allow me to "cook" without actively tending to whatever I'm making. It's as simple as preparing the ingredients, placing them in the slow cooker ...

Here’s one for your inner caveman: a whole roasted venison leg, just like Fred Flintstone would’ve cooked it. This is game cookery at its most primal and dramatic, and the results are a ...

While butchering two whitetail deer with my buddy Cosmo Genova, I mentioned that I wished I liked the taste of organ meats and offal. Liver, heart, tongue, and even kidneys and testicles are ...

1 boneless beef pot roast (chuck, shoulder or round), 2½ to 3 pounds, cut to fit pot or crock, as needed Trim fat from meat. Brown meat on all sides in hot oil in a 4- to 6-quart Dutch oven. Drain fat ...

Pot roasts are cozy, comforting, and perfect for wintry days. Try these fun variations on pot roast, which incorporate unique ...

The neck of a deer is the most underutilized and savory meat except for maybe the tenderloin or “fish,” as most hunters refer to the filet, but not many hunters have ever tried a venison neck roast.

Florida’s deer hunting season has already kicked off in some areas of the state, but the bulk of deer season is yet to come. There are still months of deer jerky, venison burgers, grilled backstrap ...