“Tag: venison”

Contributor Brad Fenson walks readers through how to make a batch of delicious venison vindaloo.

Hunters making Irish stew can’t go wrong with neck, hock, flank, or even cubed center or eye of round roasts. Deer, moose and elk are all flavorful and will stew down to tender morsels that make superb gravy.

Repurpose your roast by turning it into rouladen.

Tourtière, or meat pie, is a traditional French-Canadian dish often served at special events or holidays. They're also sure to be a hit in any hunting camp.

Chili is a great way to utilize ground venison, and the ingredients in this recipe will transform any "gamey" taste that may be present to one that anyone will savor.

This sweet and savory dish has a crispy texture that will leave a lasting impression on your family and friends, and can be prepared in under 40 minutes.

Thinking outside the box, a creative cook can use ground venison to recreate structured meat. This recipe features pine nuts, feta cheese, black olives and spinach that create a moist and sophisticated dinner.

Just about everyone loves a good pizza. Make yours stand out by working in another favorite—venison.

Meat and potatoes are staples for most hunters, and combining the two is a great way to enjoy the bounty of your hunt.