Venison, like other wild game meat, is much better for you than domestic meats such as beef, pork and the like. For one thing ...

The gamy taste often comes from meat that hasn’t been trimmed up carefully or kept clean. The fat that you see on the outside ...

In a 7-quart or larger pot, add olive oil and flour to make roux. Stir frequently over a medium-low flame until it darkens to ...

The key to giving your frozen steaks a delicious, crispy crust is to use more oil than you normally would when cooking a steak at room temperature. This is because with extra oil keeps the skillet ...

With this year’s deer hunting season in full swing, there is no doubt many freezers are brimming with neatly wrapped packages of venison. Simpson’s Deer Processing alone will butcher and wrap ...

When I was growing up, venison was a regular staple on the family dinner table. My father filled the freezer every deer season, and then my mother made her way through it the rest of the year, feeding ...

For many hunters, the next stop is a deer processor who will skin and prepare the deer per the hunter’s specifications.

As hunting season progresses, successful hunters may be interested in preservation methods for venison, bear or other game ...

Photo by Forrest Fisher As lucky hunters return home from the big game woods, the stockpiles of venison cuts and burgers begin to fill the freezer with tasty, fat-free, red meat and it’s time to ...