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 much healthier than most other meats as it is low in fat and cholesterol. Yet people stay clear because they have been told or remember it being a tough, dry meat with a strong, gamy taste.

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 ...

Venison does not have to be gamey. In fact the gaminess, which some dislike in venison, is not a constant in all white-tailed deer, according to the chef instructor for the Harrisburg Area Community ...

Most of that vension — usually from white-tailed deer — goes straight into sausage or is ground up for burgers or chili. That’s a shame, said chef and author Hank Shaw, who argues that venison and ...

Many deer hunters default to throwing venison over an open fire, getting a nice crust, and shooting for medium-rare. The only issue with this is venison doesn’t always cook to the same level of ...

Damian Cole packages the boneless venison cuts from a recently processed deer Tuesday afternoon at Cole Cuts, a deer processing business on Normanna Road north of Duluth. Warm temperatures are forcing ...

RICHFIELD TWP. - Somewhere between carving the family turkey and dishing up a second helping of dessert, deer processor Mark Thomas will spend his holiday helping to feed needy families. The Richfield ...