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 ...

This is the first in a three-part series on new ways to process and eat venison. Check back next week for tips on cooking with venison. Over the next few weeks, hunters throughout the region will head ...

There's no doubt venison meals are nutritious, but there is skepticism whether the meat is delicious. I turned to gold-medal chef Milos Cihelka for answers. Cihelka should know. He is a lifelong bow ...

The holidays and cooking go hand in hand. Turkeys bubble in peanut oil, beef roasts are surrounded by vegetables and hams glaze in ovens. Few people in the South will ever pass on any of those, but ...

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 ...