This pot roast vegetable captures the cozy essence of the classic dish, but swaps out typically beef in favor of venison.

Dave Racicot, the executive chef of The Commoner restaurant in Kimpton Hotel Monaco, in Pittsburgh, is also a deer hunter.

In order to keep your fresh venison from tasting gamey, consider incorporating a few key ingredients to help balance out the flavor.

The recipe calls for a large glug of oil ... After stirring in the veggies, it’s time to tackle the venison by cutting it into cubes, chopping rosemary leaves, bashing juniper berries, and ...

In this edition of The MA's Dish Deconstructed series, The George at Burpham pub shares its Scotch egg with quince aioli ...

Venison mince makes a great alternative to regular sausagemeat especially in the winter months when it is in season. James served his venison sausage rolls as part of a posh picnic at Crom Castle ...

Show off your cooking skills for a dinner party with this venison loin that is baked, charred and sliced to perfection. For this recipe you will need a chef’s blow torch. To make the marinated ...

Crispy barbeque beef intestine and chicory salad, followed by ground camel and venison bolognese with Israeli couscous and ...

Even if you have heard of burgoo before, you might not know what's in it. Here are all the essential details about this ...

Can you keep that deer you just hit? It all depends on the state where you live, if you need a permit, and the animal's ...