There's just something about riding into camp following an afternoon hunt, and being greeted with the smell of venison cooking — lifting the lid of the Dutch oven, steam rises from a hindquarter roast ...

Deer hunting is a tradition around these parts, and apparently, so is overcooking venison. Even the most seasoned home cook might not know the proper way to prepare deer meat, which is very lean and ...

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 ...

Instructions: Sprinkle cubed venison with salt and pepper. Sprinkle peppers, onion and jalapeño or serrano pepper with garlic, cumin and chili powder and let rest for a few minutes. Add a sprinkling ...

1. Add the bacon to a Dutch oven or large pot over medium heat. Cook, stirring frequently, until the bacon is golden and sizzling but not yet crispy. Use a slotted spoon to transfer the bacon to a ...

As we’re nearing season’s end, quite a few hunters have stocked the freezer full of lean venison and I’m willing to bet that, after the backstraps were removed, most of what’s left was made into ...