1 boneless beef pot roast (chuck, shoulder or round), 2½ to 3 pounds, cut to fit pot or crock, as needed Trim fat from meat. Brown meat on all sides in hot oil in a 4- to 6-quart Dutch oven. Drain fat ...

Editor's note: Originally published in November 2022. Updated November 2025. From fall through the winter, roughly 1 million Pennsylvania hunters will head into the farm fields and big woods hoping ...

Every time you open the freezer, you see it. Back in the corner, behind the sausage and venison burger, the package of venison roast sits. And you're still wondering what to do with it. Here's a ...

In a small dish, dissolve 1 tablespoon each of salt, pepper and granulated garlic in 1 cup water. Inject roast with mixture then set aside. In a large mixing bowl, combine Italian dressing, red wine, ...

This monthly cooking series features husband and wife team Barry and Kelley Courter. KELLEY: Our son had given us some venison that a friend harvested a couple of months back, and it's been sitting in ...

Instantpot cooking has made meal preparation easy and fast, even with venison that is considered hard to cook – spices and pressure cooking simply the difficulty and enhance the flavor. Photo courtesy ...

The neck of a deer is the most underutilized and savory meat except for maybe the tenderloin or “fish,” as most hunters refer to the filet, but not many hunters have ever tried a venison neck roast.

This weather we’ve been having lately brings out the grilling instincts in a lot of us. Steaks, Pork chops. Hamburgers. Hot dogs. If you’ve purchased any of those items from a grocery store lately, ...