When I was growing up, venison was a regular staple on the family dinner table. My father filled the freezer every deer season, and then my mother made her way through it the rest of the year, feeding ...

The obvious reward for a double-lung shot: a quickly downed deer. But there is an added bonus when a hunter avoids obliterating the heart. Many hunters consider venison heart a delicacy when prepared ...

What makes the perfect venison burger? That depends on your palette—or what you’re craving. If you ask us, venison burgers are best left simple: cooked to medium-rare on a hot grill (or in a scorching ...

When it comes to hunters’s favorite cut of venison, backstraps get a lot of the attention—and rightly so; they are delicious. But it’s hard to beat a venison tenderloin. For many hunters, the ...

TOLEDO, Ohio — Ohio is in the thick of the hunting season, with deer gun hunting week underway through Sunday. Whether you fish, hunt, trap or forage, the Ohio Department of Natural Resources ...

Editor's note: Originally published in November 2022. With experience in fine dining kitchens as well as kitchens like the family-owned Greenfield Restaurant in Lancaster, the executive chef of events ...

1½ pounds venison backstrap or leg meat, cut into 1-inch chunks For Meat: Cut venison into chunks, and make sure it’s free of silverskin. Set aside. Combine olive oil, lemon juice, lemon zest, dried ...

When it comes to lean, ethical meat, simply put, you can’t beat venison. And newcomers are catching on: trendy diets — think paleo and keto — have put a fresh spotlight on deer, elk, antelope and ...

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 ...