Add Yahoo as a preferred source to see more of our stories on Google. There's just something about riding into camp following an afternoon hunt, and being greeted with the smell of venison cooking — ...

Looking for an alternative to the usual holiday turkey, ham or lamb? Then look no further. Your guests will definitely remember this showy recipe. Meanwhile, make the chimichurri sauce. Add the 3/4 ...

1½ cups venison glaze or beef demi-glace or veal glaze For marinade, whisk together first eight ingredients in a mixing bowl. Slowly whisk in oil until smooth. Place the venison loin in a food storage ...

1/2 cup dried red currants (or dried cranberries) 1 pint fresh red currants (or dried cranberries) 1 tablespoon olive oil Preheat the oven to 350 degrees. Heat the grapeseed oil in a pan set over ...

You got your deer. Congratulations. Now what? If you don’t process it on your own, check out the News Tribune’s list of Northland venison processors. Then check out this list of venison recipes ...

8-10 cups root vegetables (onions, potatoes, Brussels sprouts, carrots, etc.) Instructions: Marinate the venison leg with yogurt, salt and amchur for 2-3 hours or overnight. Preheat the oven to 400 ...

I use a meat thermometer, and when the inside of the meat reaches 65C, I remove it from the oven and rest it, covered with foil. This way, the juices that migrate to the outer edge of the joint seep ...

Note: This story was originally published in 2014. There's just something about riding into camp following an afternoon hunt, and being greeted with the smell of venison cooking — lifting the lid of ...

Looking for an alternative to the usual holiday turkey, ham or lamb? Then look no further. Your guests will definitely remember this showy recipe. Instructions: One hour prior to cooking, remove the ...