A Texas chef with a love of hunting shares her recipe for a winter pot roast from her debut cookbook, "Wild + Whole." The ...

What sets this dish apart is the luxurious sauce, a velvety reduction of wine and broth that thickens over time, coating the ...

The venison isn’t totally free-range — meaning wild. It comes from deer that roam happily in their clean green pastures in Hawke’s Bay. And the crayfish that freely wander our sea floors ...

An average of 4.5 out of 5 stars from 4 ratings This winter dish by The Hairy Bikers cooked with the finest, most tender cut of venison, is a real treat. Preheat the oven to 180C/350F/Gas 4.

Venison casserole benefits from long, slow cooking to ensure the lean meat is fall-apart tender and the gravy rich and thick. Preheat the oven to 150C/300F/Gas 2. On the hob, heat the olive oil ...

I doubled the recipe and cooked two roasts side by side for a dinner party. One was farmed venison and the other wild. Both were tender and delicious.

If you like roasting vegetables, roast them and serve with venison steaks ... use your grill, use your oven, use your cast iron. If you hunted it and killed it, it will taste delicious.

My favorite venison meal was a roasted backstrap I made from a deer ... and black pepper for 2 hours to overnight. Preheat oven to 350 degrees. Heat a heavy-bottom sauté pan over high heat ...