After residing in Connecticut for more than 40 years, French chef Jacques Pépin considers himself a bona fide New Englander. “It’s where I’ve lived the longest in my life,” he says. His mastery of ...

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 ...

The answer is complex and depends on several factors. At the top of the list is your preferences. I have distinct childhood memories of enjoying homemade venison breakfast sausage made by my father ...

Elias Cairo is salumist and owner of Olympia Provisions, an authentic charcuterie and meats company based in Portland, Oregon. Cairo spent five years training under master chef Annegret Schlumpf and ...

Discover why venison backstrap might just become your new favorite steak. This tender, lean cut of wild game cooks beautifully on the Blackstone griddle or cast iron, developing a rich crust while ...

Melt suet in large, heavy skillet. Remove any chunks and heat till very hot. Saute the mushrooms and onions in pan until tender, remove. Saute meat 3 minutes on each side and remove. Add flour to fat ...

This recipe provides an exciting way to prepare elk or venison round steak. I can't take credit for this recipe because a friend of many years gave it to me to share with my loyal readers. It takes a ...

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 ...

A steak obsessive has expanded to a different red meat. First Light, the New Zealand company that prides itself on its unique offering of grass-fed Wagyu beef—and an exclusive invite-only steak ...

The question I get asked most often is without doubt whether or not I actually eat what I bag during hunting seasons. After I assure everyone that I most certainly do — it actually comprises a large ...