Deer camp isn’t just about the chase—it’s about those epic stories around the fire, the camaraderie, and yeah, the food that keeps everyone going. Nothing beats coming back from a long day in the ...

BATON ROUGE, La. (WAFB) - There’s nothing better than a warm, hearty bowl of soup on a cold winter day. But the difference is this soup is a guilt-free, low-fat option that still has lots of flavor.

Venison is a common subject of conversation wherever big game is hunted, and for good reason. It comes in assorted flavors— some good, some not so good. Many factors contribute to venison’s quality.

Add Yahoo as a preferred source to see more of our stories on Google. A venison heart on a wooden cutting board beside a stainless steel filet knife. (Alice Jones Webb) When I was growing up, venison ...

Venison ribs get a bad rap. Most of the time they’re left on the deer to age for a week where they inevitably shrivel up into nothing. Or, they are immediately deboned and thrown in the grind pile.

Deer season is winding down in northwest Minnesota, but it continues through Nov. 20 in the northeast part of the state and across North Dakota. After that, muzzleloader seasons begin after ...

Add Yahoo as a preferred source to see more of our stories on Google. Venison backstraps sliced open to show a perfect exterior sear and a rare center. (Alice Jones Webb) I ate a lot of venison when I ...

When it comes to venison, I'm partial to roasts, chops and stir fry dishes, but I came across a recipe on Babe Winkelman's website this week that caught my attention. The recipe features ground ...