It's not easy to get the most out of a shank. Let Brad Fenson lend you a hand.
Combine bourbon and blueberries in this five-star treatment for your venison backstrap.
Try this recipe to transform a tougher cut of venison into a tender, gourmet dish that will leave your friends and family asking for more.
Sometimes a simple meal is the best meal—especially when we're talking about fried food. Give this latest recipe from Georgia Pellegrini a try with any leftover venison you've got in your freezer.
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.
Just about everyone loves a good pizza. Make yours stand out by working in another favorite—venison.