There’s something about the word “venison” that sounds too refined to be relegated to sloppy joes or tacos. The backstrap, ...

Chef Tim shows you how to cook a venison backstrap filet by grilling. The deer is harvested locally and marinaded with soy sauce and italian dressing! GOP lawmakers join Democrats to stop map change ...

Deer hunting seasons are well underway and many hunters have a deer in the freezer. Most of those hunters have likely skipped out on one of the most delicious cuts of meat when they processed those ...

Root vegetables, leafy greens and other hearty ingredients find their way into these warming and cozy dinner recipes. These veggie-packed soups, stews and roasts are the perfect welcome to autumn and ...

Earlier in the season, Forster Barimore from nearby Gerry, New York, took this hefty 12-point buck in Ohio with his crossbow. Photo by Autumn Hill Western New York’s Southern Zone deer hunters have ...

When the turkey sandwiches have all been made and there are last bits of turkey still in the fridge, turn to this simple, warming baked rice dish. Start with sauteed vegetables in a large skillet, ...

Editor's Note: This is a limited series featuring wild game recipes created by Fargo chef and avid hunter and angler Jeff Benda. More content is available on his website, wildgameandfish.com, and ...

Make this often, make this yours. Plus: An announcement. By Sam Sifton Good morning! Today we have for you: An announcement No-recipe bulgogi-style tofu And, my oven-roasted chicken shawarma, perfect ...

There’s something special about bringing home wild game after a successful Wyoming hunt. Growing up in the Cowboy State, my family treasured our post-hunt feasts more than any restaurant meal. From ...

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 ...

Of course, the risk of overcooking your venison will depend on how you're preparing it. Braising or stewing is a little more forgiving, but if you're pan-searing some prized cuts like tenderloin or ...