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 ...

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 ...

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 ...

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 ...

Deer hunting seasons are well underway and many hunters have a deer in the freezer. Most of those hunters have likely skipped out on one of the most delicious cuts of meat when they processed those ...

This quick and elegant pan sauce is the perfect foil to backstrap’s deep flavor. Don’t let the venison cook past 140 degrees, as it will become unpleasantly tough and dry. Instructions: Season the ...

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

Oh, deer. Venison is all the rage these days. Not only has Arby's announced it would try a venison sandwich on its menu at 17 locations across the country, including one in Atlanta, but deer hunting ...

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 ...

A “Frenched” rack of venison is basically a bone-in backstrap prepared like a rack of lamb. It is butchered in such a way that the loin is still attached to the ribs, providing a dramatic presentation ...