Add Yahoo as a preferred source to see more of our stories on Google. There's just something about riding into camp following an afternoon hunt, and being greeted with the smell of venison cooking — ...

The neck of a deer is the most underutilized and savory meat except for maybe the tenderloin or “fish,” as most hunters refer to the filet, but not many hunters have ever tried a venison neck roast.

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 ...

1½ cups venison glaze or beef demi-glace or veal glaze For marinade, whisk together first eight ingredients in a mixing bowl. Slowly whisk in oil until smooth. Place the venison loin in a food storage ...

I'm a big fan of slow cookers. They're easy to use and allow me to "cook" without actively tending to whatever I'm making. It's as simple as preparing the ingredients, placing them in the slow cooker ...

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 ...

Venison stew really is the perfect comfort food. Not only does it taste great, but the aroma as it cooks make the entire home smell fantastic. And the fact that most venison stew recipes are one-pot ...

Are you a hunter and need some culinary inspiration for all that venison you are bringing home? While I was exploring how to make a delicious meal out of this wild game, I stumbled upon a stunning ...

In a small dish, dissolve 1 tablespoon each of salt, pepper and granulated garlic in 1 cup water. Inject roast with mixture then set aside. In a large mixing bowl, combine Italian dressing, red wine, ...

8-10 cups root vegetables (onions, potatoes, Brussels sprouts, carrots, etc.) Instructions: Marinate the venison leg with yogurt, salt and amchur for 2-3 hours or overnight. Preheat the oven to 400 ...

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 ...