I know some people think it’s too much work to (process your own deer), but it really is a lot of fun. I highly recommend it.

Deer hunting is more than just a sport for many; it’s a way to provide high-quality meat for the family. Processing your own ...

There is little difference in taste between wild and farmed deer, although farmed venison ... popular cuts for roasting are the saddle, loin, fillet and haunch (leg). Because the meat is so ...

One of the biggest benefits of being a deer hunter that sometimes gets overlooked these days is the meat that comes from the ...

Is venison sustainable? Deer for wild venison in the UK tends ... Cooking times will vary based on the cut and size of the meat, so use a meat thermometer to check for doneness.

Heat the vegetable oil in a frying pan over a high heat and fry the venison, basting with the sauce and turning regularly until the meat is dark and sticky. Most cuts of venison are lean and will ...

With deer season concluding in two weeks and freezers filled or filling with venison far and wide, there’s no time like the ...

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

We are lucky to have beautiful venison meat dropped off to us from local hunters but, these days, venison is readily available in most supermarkets. This rich, gamey meat is popular and we love ...

Venison is being supplied to the six schools on Jura and Islay in Argyll and Bute in a bid to cut down on food miles ... The nutrient-dense meat is rich in protein and low in saturated fat ...