We all know the best deer steaks are cooked over an open flame, but sometimes that’s just not practical. If you run out of briquettes (or, shudder, propane) or it’s just too cold outside to stand over ...

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 ...

One of the most frequent questions hunters ask me is how to cook a certain cut of meat. The answer to that question depends not only on the cut, but also your cooking abilities and dish preferences.

Novelist, Field & Stream columnist and author Jonathan Miles, whose cookbook "The Wild Chef" hit shelves this August, had a pot of venison stew simmering on the stove when we spoke recently. "It’s ...

Instructions: Combine venison, chipotles, red onion, garlic, bay leaves, paprika, cumin, cloves, salt, lime juice, cider vinegar and stock in a slow cooker or Dutch oven and cook covered until the ...

Depending on your state, deer hunting season typically starts around September and runs until February. While hunters may be restricted to the cooler months, the best time to try cooking venison is ...

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.

Taking venison rom field to table is deeply rooted in tradition for most of us. As beginning hunters, we were taught how to cut around a diaphragm and carefully grill the tenderloins, and we pass that ...