The overabundance of deer in Britain presents an opportunity for cooks. While culling the animals can help to preserve rural ...

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 ...

The French base their fabulous sauces on stocks, which are meat broths made from bones. These stocks can be reduced, or boiled down, to produce a more intense flavor. This style of cooking takes time ...

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 ...

Melt suet in large, heavy skillet. Remove any chunks and heat till very hot. Saute the mushrooms and onions in pan until tender, remove. Saute meat 3 minutes on each side and remove. Add flour to fat ...

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 ...