I ate a lot of venison when I was a kid. Any recipe that could be made with beef, my mother made with deer meat — hamburgers, spaghetti sauce, pot roast, and more. However, she didn’t ever get too ...

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 ...

The quest for perfectly cooked venison never ends. For every degree past medium-rare, flavor potential drops exponentially. But we still want that hearty crust on the exterior to give us that, as you ...

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 ...

This quick and elegant pan sauce is the perfect foil to backstrap’s deep flavor. Don’t let the venison cook past 140 degrees, as it will become unpleasantly tough and dry. Instructions: Season the ...

Florida’s deer hunting season has already kicked off in some areas of the state, but the bulk of deer season is yet to come. There are still months of deer jerky, venison burgers, grilled backstrap ...

When anyone questions why I hunt, I don’t hesitate with the answer: “I eat what I shoot.” Of course, that greatly simplifies why I hunt. I hunt for many reasons that I won’t delve into right now, but ...