Ben Garbacz/Daily Mining Gazette KBIC Natural Resources Outreach Coordinator Austin Ayres teaches a camp participant how to properly cut venison at the annual Waawaashkeshi last Saturday. L’Anse — The ...

It can be difficult to balance the exterior crust with the interior tenderness of a tenderloin. Venison is a common subject of conversation wherever big game is hunted, and for good reason. It comes ...

Venison is a common subject of conversation wherever big game is hunted, and for good reason. It comes in assorted flavors— some good, some not so good. Many factors contribute to venison’s quality.

Venison is lean, flavorful, and works beautifully in stir fry recipes. This venison teriyaki stir fry uses thinly sliced deer meat, fresh vegetables, and a savory homemade sauce. With a quick marinade ...

** When you buy products through the links on our site, we may earn a commission that supports NRA's mission to protect, preserve and defend the Second Amendment. ** Teriyaki marinade is a flavorful ...

In the world of wild game, I'm much more of an eater than a cook. One of my favorite dishes of all time was from a few years back at a wild game cookoff in Millbrook — a grilled venison burger with ...

Take grilled steaks to a whole new level with this super tasty Keto Marinade. It's easy to make and gives steak unbelievable flavor. The biggest myth about Trump’s base (and why many believe it) Fears ...

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 ...

These sandwiches are a big, bold, and briny bite that you’ll definitely want a napkin for. There are two bread options for this sandwich: ciabatta or focaccia. Ciabatta has a chewier crust but a ...

Nicole Hopper is a recipe tester and developer based in Birmingham, Alabama. Juicy chicken thighs and roasted vegetables come together in this effortless sheet pan dinner. The lactic acid in yogurt, ...

The nicest thing happened to me one day as I rifled through the mail. I got a letter from Dr. C. Eugene Allen, a professor and food scientist at the University of Minnesota who just happened to be a ...