Wild game has always been popular, most likely because of the high population of hunters in our area. Venison is a leaner meat and somewhat comparable to beef, depending on how you prepare it. I have ...

This is the third in a three-part series on new ways to process, eat venison. Check lehighvalleylive.com/cooking for more venison processing and cooking tips. Preheat ...

Venison Recipes from Professional Chefs These folks are trained experts. They’ve either been through culinary school or they’ve worked extensively in restaurants. But when given the choice, they’d ...

My husband is pretty picky about which recipes can include his sacred venison tenderloin. I was surprised the latest idea passed the test, but he went for it – all the way. I made a venison taco of ...

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 ...

Whether you prefer a grill, smoker, or Crockpot, if you want to learn how to cook venison, internalize this message: Venison is not beef. Everything you need to know about how to cook venison — ...

Gently mix the first six ingredients in a medium mixing bowl. The goal is to mix all ingredients to a uniform texture while maintaining the integrity of the crab meat lumps. Fill the crab shells with ...

This Thursday is already Thanksgiving, which means that the holidays have arrived! This particular time of the year always ushers in shorter days and colder weather. While some may view this change in ...

Wild game has always been popular, most likely because of the high population of hunters in our area. Venison is a leaner meat and somewhat comparable to beef, depending on how you prepare it. I have ...

1½ cups venison glaze or beef demi-glace or veal glaze For marinade, whisk together first eight ingredients in a mixing bowl. Slowly whisk in oil until smooth. Place the venison loin in a food storage ...

Comment: Carencro, La. is a small Cajun village located directly between Opelousas, the yam capital of the world, and Lafayette, the heart of Acadiana. In Carencro, venison tenderloin prepared in this ...

Chef Sam Carroll of Sac-a-lait joined Kit Wohl in the WWL-TV kitchen to demonstrate a venison dish: cast Iron seared backstrap with garden chimichurri. Carroll and her husband Cody own and operate Sac ...