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 — ...

Add Yahoo as a preferred source to see more of our stories on Google. Perfectly cooked wild game venison steaks in a cast iron skillet. Whether you prefer a grill, smoker, or Crockpot, if you want to ...

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 ...

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 ...

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 ...

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 ...

I'm a big fan of slow cookers. They're easy to use and allow me to "cook" without actively tending to whatever I'm making. It's as simple as preparing the ingredients, placing them in the slow cooker ...

Cooking wild fish and game at home is a great way to keep meals interesting while making the most of what’s available. Whether it comes from a successful hunt, a fishing trip, or a good local source, ...

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.

Are you a hunter and need some culinary inspiration for all that venison you are bringing home? While I was exploring how to make a delicious meal out of this wild game, I stumbled upon a stunning ...

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 ...