When you are buying venison, Zimmern explains that it's just like buying any other red meat. "[Avoid] older meat that isn't ...

There is a lot of connective tissue in a venison shoulder, which will make it tough until you cook it to around 210 F, when the tissue melts and becomes a beautiful, almost buttery cut of meat.

And if you were to poll 1,000 whitetail deer hunters and ask them to pick their favorite cut of venison—their trophy cut—odds are that the majority of them would select the loin—a.k.a. the ...

Understanding how long deer meat stays good in the freezer depends on cut type, packaging method, and storage conditions. These guidelines answer common questions about venison freezer life ...

The word "venison" itself contains multitudes; it's a catch-all term that is commonly ascribed to deer meat but can also apply to moose, caribou, and elk, all of which I've eaten, and the latter ...

Aichem says for game dinners he’ll get in about 50 deer and butcher them into whole muscle cuts or reserve some for grinding, depending on what’s on the menu.