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

For five months a year, venison from local hunters arrives each week in frozen, 5-pound tubes at Mission: Agape in White Oak, ...

Want to grill meat like a pro? Michelin-starred chef Douglas Keane shares his top tips for cooking thick cuts to perfection.

In the wee hours of an October morning, dozens of dogs chased the hulking figure of an animal scrambling through a forest in northwestern China as a thermal drone whizzed overhead.