It’s always great to share recipes with others and inquire how the recipe originated. It’s kind of like sharing part of your family tree. I was asked to share my recipe for a venison marinade. This is ...

1½ pounds venison backstrap or leg meat, cut into 1-inch chunks For Meat: Cut venison into chunks, and make sure it’s free of silverskin. Set aside. Combine olive oil, lemon juice, lemon zest, dried ...

A combination of stir-fry and salad, Lok Lak is a popular staple in Cambodia. It’s usually made with beef, but in olden times, in the country’s mountainous areas, venison would’ve gone sizzling into ...

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, 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 ...

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 ...