You got your deer. Congratulations. Now what? If you don’t process it on your own, check out the News Tribune’s list of Northland venison processors. Then check out this list of venison recipes ...

Venison Recipes from Professional Chefs These folks are trained experts. They’ve either been through culinary school or they’ve worked extensively in restaurants. But when given the choice, they’d ...

My freezer's been filled with deer meat since Pennsylvania archery season. Honestly, I won't be eating any of it. But the three guys I live with, (a husband and two teenage sons) love it. Deer chops ...

What should I make for dinner? I was thinking of breading them and frying them, but I'll admit that might not be the best use of these... I've only ever had venison as a marinated and slow-cooked ...

Polenta gnocchi with venison ragu is a real taste of Northern Italy's mountain life. Up in the Alpine and pre-Alpine areas, people are pros at using whatever they have, turning leftover polenta into ...

A “Frenched” rack of venison is basically a bone-in backstrap prepared like a rack of lamb. It is butchered in such a way that the loin is still attached to the ribs, providing a dramatic presentation ...

Looking for an alternative to the usual holiday turkey, ham or lamb? Then look no further. Your guests will definitely remember this showy recipe. Instructions: One hour prior to cooking, remove the ...