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 ...

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, ...

Ribs of any kind are a hugely popular dish for serving at outdoor parties or even indoor gatherings. They are a delicious, tender finger food, perfect for sharing with friends and/or family. Ribs are ...

It could already be made up into sausage, ground up like beef, or maybe you’ve got some deer steaks just waiting to grill. My personal favorite way to eat it is as a venison burger on a donut bun. I ...

When I was growing up, I remember my mother not being happy in early December over the fact that my father was a good shot and had just harvested a deer. That meant she would have to come up with a ...

It can be difficult to balance the exterior crust with the interior tenderness of a tenderloin. Venison is a common subject of conversation wherever big game is hunted, and for good reason. It comes ...

The question I get asked most often is without doubt whether or not I actually eat what I bag during hunting seasons. After I assure everyone that I most certainly do — it actually comprises a large ...