Venison Recipes from Professional Chefs These folks are trained experts. They’ve either been through culinary school or they’ve worked extensively in restaurants. But when given the choice, they’d ...

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 ...

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 ...

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 ...

, fashion, and portraiture have long been the mainstays of photographer Chris Whonsetler’s camerawork. But he takes a more back-to-the-land approach to his From Field to Table web collection of videos ...

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 ...

Mississippi winters are generally mild, but as we've seen, some nights can be bitterly cold. Even on an average night it can be downright chilly. Those times are perfect for a hot, home-cooked meal ...

Depending on your state, deer hunting season typically starts around September and runs until February. While hunters may be restricted to the cooler months, the best time to try cooking venison is ...