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 ...

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 ...

Everard Riley, left, and Laura Becker sample Richard Miller’s chili, which placed third during the Denham Springs Main Street ...

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 ...

Looking for an alternative to the usual holiday turkey, ham or lamb? Then look no further. Your guests will definitely remember this showy recipe. 1/2 cup tightly packed fresh cilantro leaves 1/2 cup ...

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 ...

We all at one time or other have eaten a very dry elk or venison roast. Nothing is more irritating and disappointing than ruining that hard-earned cut of big game. The following recipe should help you ...

Coat the outside of the loin with the paste and sear off with medium high heat until browned. Finish in the oven until desired temperature. Venison gets tougher the more it’s cooked. Suggested ...

It never takes me long to get up to you-know-where with the worst of yuppie ski resorts. So when we found the flyer for an elk roast at the United Methodist Church of tiny Eagle, Colo., we were in the ...

Its flavour is fairly close to that of beef, but richer, and it can also have a gamey flavour. Since deer are reared in natural, free-roaming herds, venison has the bonus of being free of intensive or ...