Add Yahoo as a preferred source to see more of our stories on Google. There's just something about riding into camp following an afternoon hunt, and being greeted with the smell of venison cooking — ...

The neck of a deer is the most underutilized and savory meat except for maybe the tenderloin or “fish,” as most hunters refer to the filet, but not many hunters have ever tried a venison neck roast.

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 ...

1½ cups venison glaze or beef demi-glace or veal glaze For marinade, whisk together first eight ingredients in a mixing bowl. Slowly whisk in oil until smooth. Place the venison loin in a food storage ...

In a small dish, dissolve 1 tablespoon each of salt, pepper and granulated garlic in 1 cup water. Inject roast with mixture then set aside. In a large mixing bowl, combine Italian dressing, red wine, ...

Looking for an alternative to the usual holiday turkey, ham or lamb? Then look no further. Your guests will definitely remember this showy recipe. Instructions: One hour prior to cooking, remove the ...

This roasted rack of venison with herb butter is a sophisticated dish that brings out the best in this lean, flavorful meat.

I use a meat thermometer, and when the inside of the meat reaches 65C, I remove it from the oven and rest it, covered with foil. This way, the juices that migrate to the outer edge of the joint seep ...

Note: This story was originally published in 2014. There's just something about riding into camp following an afternoon hunt, and being greeted with the smell of venison cooking — lifting the lid of ...