and being greeted with the smell of venison cooking — lifting the lid of the Dutch oven, steam rises from a hindquarter roast ...

The preparation of this seemingly complex dish involves a simple spice rub, a quick sear on high heat, and a brief roast in ...

Arrange sliced onions and minced garlic around the deer roast. Add apple cider, beef broth, tomato paste, thyme, rosemary, ...

Evenly drizzle 1 tablespoon of olive oil over each piece. Roast in the oven for 50 to 60 minutes, until squash is soft. While ...

There are a lot of things I enjoy about being at a deer camp with friends ... Melt butter in a Dutch oven or similar pot and add flour. Cook over medium to low heat, stirring constantly, until ...

Preheat the oven to 150C/300F/Gas 2 ... In a frying pan, brown the venison a handful at a time and add to the casserole. When all the meat is browned, add the red wine, water, stock cubes ...

Heat the oil in a large frying pan until smoking hot. Season the venison with the salt and add to the pan. Seal for 2 minutes each side, adding half the butter to the pan and basting the venison ...

Roast in the oven for 50 to 60 minutes, until squash is soft. While squash is roasting, heat a large skillet to medium-low and cook venison slowly. Cover the pan to keep moisture from evaporating.