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 ...

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 does not have to be gamey. In fact the gaminess, which some dislike in venison, is not a constant in all white-tailed deer, according to the chef instructor for the Harrisburg Area Community ...

During hunting season, venison has long been the hunter’s favorite way to replenish meat supplies in the freezer. Today, however, you can enjoy the savory taste of venison anytime, without having to ...

Most of that vension — usually from white-tailed deer — goes straight into sausage or is ground up for burgers or chili. That’s a shame, said chef and author Hank Shaw, who argues that venison and ...

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 ...

Damian Cole packages the boneless venison cuts from a recently processed deer Tuesday afternoon at Cole Cuts, a deer processing business on Normanna Road north of Duluth. Warm temperatures are forcing ...

A good source of iron, riboflavin, niacin and vitamins B12 and B6, venison is tender, naturally juicy and delicious when prepared properly. And when it’s sourced from the population of axis deer that ...