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 ...

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 ...

Venison is ideally suited for air frying, especially tender cuts such as the loin, inside or center round or top sirloin.

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 ...

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 ...

8-10 cups root vegetables (onions, potatoes, Brussels sprouts, carrots, etc.) Instructions: Marinate the venison leg with yogurt, salt and amchur for 2-3 hours or overnight. Preheat the oven to 400 ...

You got your deer. Congratulations. Now what? If you don’t process it on your own, check out the News Tribune’s list of Northland venison processors. Then check out this list of venison recipes ...

leg, just like Fred Flintstone would’ve cooked it. This is game cookery at its most primal and dramatic, and the results are a showpiece—which is good, as you’ll need a crowd to help you eat it.