While butchering two whitetail deer with my buddy Cosmo Genova, I mentioned that I wished I liked the taste of organ meats and offal. Liver, heart, tongue, and even kidneys and testicles are ...

Cut the venison into small chunks and add to a "ripping" hot skillet. Sear the meat in small batches with 1-2 tablespoons of ...

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 the Dutch oven, steam rises from a hindquarter roast ...

This recipe is for hunting camp and that first deer harvested. It is a good way to utilize fresh venison liver. Once you have cooked liver this way it will be hard to cook it any other way. Why waste ...

It could already be made up into sausage, ground up like beef, or maybe you’ve got some deer steaks just waiting to grill. My personal favorite way to eat it is as a venison burger on a donut bun. I ...

Lean, flavorful, and unique enough to spark plenty of dinner conversation, venison is tasty but tricky to cook. However, its natural flavors mean you don't have to lean so much on additional spices ...

Venison is a good protein choice for people with cardiovascular disease. Venison differs from red meat in part because it is leaner and has less fat and fewer calories. Deer meat, a type of venison, ...