I know some people think it’s too much work to (process your own deer), but it really is a lot of fun. I highly recommend it.

Deer hunting is more than just a sport for many; it’s a way to provide high-quality meat for the family. Processing your own ...

One of the biggest benefits of being a deer hunter that sometimes gets overlooked these days is the meat that comes from the ...

Use any cuts from the back legs or rump section of the deer. These tougher cuts lend ... down the recipe for a stew containing venison or antelope meat, according to UCatholic.

Heat the vegetable oil in a frying pan over a high heat and fry the venison, basting with the sauce and turning regularly until the meat is dark and sticky. Most cuts of venison are lean and will ...

There is little difference in taste between wild and farmed deer, although farmed venison ... popular cuts for roasting are the saddle, loin, fillet and haunch (leg). Because the meat is so ...

Dave Racicot, the executive chef of The Commoner restaurant in Kimpton Hotel Monaco, in Pittsburgh, is also a deer hunter.

With deer season concluding in two weeks and freezers filled or filling with venison far and wide, there’s no time like the ...

We are lucky to have beautiful venison meat dropped off to us from local hunters but, these days, venison is readily available in most supermarkets. This rich, gamey meat is popular and we love ...