The golden rule for cooking venison is simple: don’t overcook it. With a lean fat content, much like kangaroo, venison is best enjoyed when cooked to medium-rare, ensuring tender, not dry results.

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 ...

As much as we love the look of a shoulder mount or deer skull on the wall—the real trophy of a successful deer hunt is the wild game we bring home. And if you were to poll 1,000 whitetail deer hunters ...

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 ...

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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 ...

Though I come from a family of hunters, my experience of venison was for a long time limited to those rusty-red, rock-hard rings of dry-cured meat we called simply “deer sausage.” I never did take a ...

Venison comes in all flavors, ranging from great to bad. But with a couple field preparations and cooking tricks, you can ...

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 ...