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 ...

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 ...

Combine two cups cider, one cup vinegar, juice of two lemons and one lime, juice of one orange, one-half cup chopped onion, ...

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 ...

Place the roast on a cutting board. Cut the roast evenly in half until within about a half-inch of the bottom of the roast. Next, flatten the entire roast with the flat side of a meat mallet. It will ...

Coat the outside of the loin with the paste and sear off with medium high heat until browned. Finish in the oven until desired temperature. Venison gets tougher the more it’s cooked. Suggested ...

with every chunk you chop off, no universal method exists when it comes to maximizing the flavor and texture of each individual roast. In this venison recipe guide, we’ll break down what roast best ...

1. Add the bacon to a Dutch oven or large pot over medium heat. Cook, stirring frequently, until the bacon is golden and sizzling but not yet crispy. Use a slotted spoon to transfer the bacon to a ...

We all at one time or other have eaten a very dry elk or venison roast. Nothing is more irritating and disappointing than ruining that hard-earned cut of big game. The following recipe should help you ...

Its flavour is fairly close to that of beef, but richer, and it can also have a gamey flavour. Since deer are reared in natural, free-roaming herds, venison has the bonus of being free of intensive or ...