From the careful preparation to the satisfying sizzle, this ASMR experience brings nature and culinary artistry together.

My mother certainly wasn’t going to serve venison for her Christmas dinner. I learned that you either barely cook it (as in stir-frying strips or tenderloin chunks) or you cook it to death (as ...

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

This is venison cooked to melt in your mouth and served ... Bring a pan of salted water to the boil, then cook the beans for five minutes or until just tender. Drain, cool under cold running ...

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

Venison can be substituted for beef in most recipes. The most popular cuts for roasting are the saddle, loin, fillet and haunch (leg). Because the meat is so lean it needs careful cooking ...

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

Turn the cubes of venison in the seasoned flour to coat on all sides. Heat the oil in a 25cm (3.2 litre) casserole pan over a low heat, add the salted pork or bacon and cook for 4-5 minutes ...

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