Cooking deer meat is undoubtedly nuanced, but one of our biggest mistakes is failing to really experiment with its unique and nutty flavors. Sauté medallions for some venison fajitas, for example, or ...

Add Yahoo as a preferred source to see more of our stories on Google. A venison heart on a wooden cutting board beside a stainless steel filet knife. (Alice Jones Webb) When I was growing up, venison ...

While butchering two whitetail deer with my buddy Cosmo Genova, I mentioned that I wished I liked the taste of organ meats and offal. Liver, heart, tongue, and even kidneys and testicles are ...

Note: This story was originally published in 2014. 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 ...

I plan to take advantage of that fact with a hearty soup that will also help cut the chill in a very tasty fashion. This one is from the Louisiana Crawfish Promotion and Research Board. It is warm ...

When I was growing up, I remember my mother not being happy in early December over the fact that my father was a good shot and had just harvested a deer. That meant she would have to come up with a ...

Take a spin through the butcher section of your local supermarket—you’ll surely see labels reading “organic,” “grass-fed,” or “free range” on cellophane-wrapped meat stacked inside the refrigerator ...

Venison has unique properties and cooking considerations that separate it from other meats. To guide us through the most common mistakes when cooking venison, we've consulted a couple of deer meat ...