Heat a frying pan over medium-high heat. Rub the steak with a little oil. Once hot, place the venison in the pan. Cook for about 3-4 minutes on each side depending on the thickness of the meat for ...

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 ...

Even so, I still find my eyes getting a little watery and my stomach reaching up and tickling my trachea almost whenever I’ve ...

New Zealand is a world leader in farmed venison production. We mostly send it off for export, but in recent times us locals have been able to take advantage of this rich, lean and tasty meat.

Whether you’re cleaning out the freezer in preparation for seasons to come, or already welcoming this fall’s archery deer to the table, there’s never been a better time to break out recipes that ...

Orange kumara adds a wonderful sweetness to the dish and I am thinking that even those not so keen on parsnip might well enjoy this.

Cook until golden and then flame with the whiskey. Add the mustard, Worcestershire and cream and simmer to spoon coating consistency. Return the venison steaks and any juices to the sauce and mix ...

Pairing your Thanksgiving ham with the right wine is an arduous, anxiety-inducing task. To relieve the stress, we spoke to an ...