I ate a lot of venison when I was a kid. Any recipe that could be made with beef, my mother made with deer meat — hamburgers, spaghetti sauce, pot roast, and more. However, she didn’t ever get too ...

We all know the best deer steaks are cooked over an open flame, but sometimes that’s just not practical. If you run out of briquettes (or, shudder, propane) or it’s just too cold outside to stand over ...

The ovens that turned out delicious cobbler, rib-sticking breakfast casserole and venison chili didn't have an electric cord or knobs, only feet. Three peg-like cast iron legs keep a campfire-style ...

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 ...

It can be difficult to balance the exterior crust with the interior tenderness of a tenderloin. Venison is a common subject of conversation wherever big game is hunted, and for good reason. It comes ...

While butchering two whitetail deer with my buddy Cosmo Genova, I mentioned that I wished I liked the taste of organ meats and offal. Liver, heart, tongue, and even kidneys and testicles are ...

The quest for perfectly cooked venison never ends. For every degree past medium-rare, flavor potential drops exponentially. But we still want that hearty crust on the exterior to give us that, as you ...

This video documents an outdoor venison cook prepared slowly in a dutch oven over open fire. The focus stays on heat control, timing, and the natural sounds of cooking rather than narration. Cast iron ...