“Tag: Venison”

Georgia Pellegrini is a different kind of hunter. She's a tasteful, stylish food artisan with a bit of gritty, shotgun-toting gal mixed in. It's a combo that's hard to ignore.

The key to delicious venison is aging it properly. Just like a good twelve ounce T-bone at the best steak house in town, venison needs a lot of hang time.

Making kielbasa, a descendent of an Eastern European sausage, is a fun experiment and a chance to conjure your early human roots.

Axis deer mostly graze on grass, as well as weeds and forbs. This makes the meat very lean, slightly sweet and perfect for meatloaf.

The author serves up her top five tips for getting the most out of cooking on a grill, particularly if you decide to cook wild game.

If you’re cleaning out your freezer to make room for the coming season, here are five tips for getting the most out of your wild-game steaks.

Scrapple's too good to remain a regional breakfast meat. Especially when it's made out of venison.

Delicious though it may be, wild game doesn't always have to be the centerpiece of a meal. Put it on the side with this venison fried rice recipe.

Perfect for venison, elk or antelope, this salami recipe will keep people coming back to your table.