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 has unique properties and cooking considerations that separate it from other meats. To guide us through the most common mistakes when cooking venison, we've consulted a couple of deer meat ...

leg, just like Fred Flintstone would’ve cooked it. This is game cookery at its most primal and dramatic, and the results are a showpiece—which is good, as you’ll need a crowd to help you eat it.

Preheat oven to 375 degrees. Rub shanks with 1 tablespoon olive oil and sear in Dutch oven on stove over high heat until ...

Venison ribs get a bad rap. Most of the time they’re left on the deer to age for a week where they inevitably shrivel up into nothing. Or, they are immediately deboned and thrown in the grind pile.

It can be difficult to balance the exterior crust with the interior tenderness of a tenderloin. Venison is a common subject of conversation wherever big game is hunted, and for good reason. It comes ...

British plum season is short but sweet, running from August through to October, and now is the time to revel in it. Whether you favour the ruby-skinned Victoria, the deep, dusky Marjorie Seedling or ...