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 the Dutch oven, steam rises from a hindquarter roast ...

The Ely Echo weekly newspaper and its companion pieces - North Country SAVER and North Country ANGLER - provide insight into ...

Here’s one for your inner caveman: a whole roasted venison leg, just like Fred Flintstone would’ve cooked it. This is game cookery at its most primal and dramatic, and the results are a ...

I'm a big fan of slow cookers. They're easy to use and allow me to "cook" without actively tending to whatever I'm making. It's as simple as preparing the ingredients, placing them in the slow cooker ...

Venison is a common subject of conversation wherever big game is hunted, and for good reason. It comes in assorted flavors— some good, some not so good. Many factors contribute to venison’s quality.

When it comes to hunters’s favorite cut of venison, backstraps get a lot of the attention—and rightly so; they are delicious. But it’s hard to beat a venison tenderloin. For many hunters, the ...