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 ...

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 ...

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 ...

Of course, the risk of overcooking your venison will depend on how you're preparing it. Braising or stewing is a little more forgiving, but if you're pan-searing some prized cuts like tenderloin or ...

This is the first in a three-part series on new ways to process and eat venison. Check back next week for tips on cooking with venison. Over the next few weeks, hunters throughout the region will head ...

When I was a teenager, I hunted deer with a group of men at a camp in eastern Arkansas. I have good memories of those times, including many revolving around camp traditions. A hunter who shot at and ...

Deer season opens one week from today, and according to archery hunters who have been hunting since late last month and the recent acorn drop, hunters should find good prospects. Let’s skip ahead a ...

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 ...