Take a spin through the butcher section of your local supermarket—you’ll surely see labels reading “organic,” “grass-fed,” or “free range” on cellophane-wrapped meat stacked inside the refrigerator ...

While butchering two whitetail deer with my buddy Cosmo Genova, I mentioned that I wished I liked the taste of organ meats and offal. Liver, heart, tongue, and even kidneys and testicles are ...

Add Yahoo as a preferred source to see more of our stories on Google. It can be difficult to balance the exterior crust with the interior tenderness of a tenderloin. Venison is a common subject of ...

When I was growing up, I remember my mother not being happy in early December over the fact that my father was a good shot and had just harvested a deer. That meant she would have to come up with a ...

This pan-seared venison backstrap recipe is one of my favorite ways to cook backstrap. The meat is perfectly seared and ...

The first cold front has passed, triggering a hormonal reaction among those types who enjoy traipsing through mesquite thickets and overgrown underbrush, gun in hand, looking for whitetail deer.