Add Yahoo as a preferred source to see more of our stories on Google. Venison backstraps sliced open to show a perfect exterior sear and a rare center. (Alice Jones Webb) I ate a lot of venison when I ...

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 ...

Oh, deer. Venison is all the rage these days. Not only has Arby's announced it would try a venison sandwich on its menu at 17 locations across the country, including one in Atlanta, but deer hunting ...

Deer hunting is a tradition around these parts, and apparently, so is overcooking venison. Even the most seasoned home cook might not know the proper way to prepare deer meat, which is very lean and ...

Chef Tim shows you how to cook a venison backstrap filet by grilling. The deer is harvested locally and marinaded with soy sauce and italian dressing! Heavy snow warning as 5 feet to strike: 'Blizzard ...

Florida’s deer hunting season has already kicked off in some areas of the state, but the bulk of deer season is yet to come. There are still months of deer jerky, venison burgers, grilled backstrap ...

Chef Sam Carroll of Sac-a-lait joined Kit Wohl in the WWL-TV kitchen to demonstrate a venison dish: cast Iron seared backstrap with garden chimichurri. Carroll and her husband Cody own and operate Sac ...

Novelist, Field & Stream columnist and author Jonathan Miles, whose cookbook "The Wild Chef" hit shelves this August, had a pot of venison stew simmering on the stove when we spoke recently. "It’s ...

A “Frenched” rack of venison is basically a bone-in backstrap prepared like a rack of lamb. It is butchered in such a way that the loin is still attached to the ribs, providing a dramatic presentation ...