Oswego chef Michael Cali submitted the following four, mouth-watering venison recipes for venison roast, venison pot roast, venison stir fry and venison ribs.....Enjoy!VENISON ROAST (Use sirloin tip ...

1½ cups venison glaze or beef demi-glace or veal glaze For marinade, whisk together first eight ingredients in a mixing bowl. Slowly whisk in oil until smooth. Place the venison loin in a food storage ...

The neck of a deer is the most underutilized and savory meat except for maybe the tenderloin or “fish,” as most hunters refer to the filet, but not many hunters have ever tried a venison neck roast.

Add Yahoo as a preferred source to see more of our stories on Google. There's just something about riding into camp following an afternoon hunt, and being greeted with the smell of venison cooking — ...

Preheat the oven to 450 degrees. In a large roasting pan, place the rosemary branches in a nestlike bundle. Heat the oil in a large cast-iron skillet over medium-high heat. Season the venison racks ...

8-10 cups root vegetables (onions, potatoes, Brussels sprouts, carrots, etc.) Instructions: Marinate the venison leg with yogurt, salt and amchur for 2-3 hours or overnight. Preheat the oven to 400 ...

I'm a big fan of slow cookers. They're easy to use and allow me to "cook" without actively tending to whatever I'm making. It's as simple as preparing the ingredients, placing them in the slow cooker ...

Looking for an alternative to the usual holiday turkey, ham or lamb? Then look no further. Your guests will definitely remember this showy recipe. Instructions: One hour prior to cooking, remove the ...

The French base their fabulous sauces on stocks, which are meat broths made from bones. These stocks can be reduced, or boiled down, to produce a more intense flavor. This style of cooking takes time ...

Are you a hunter and need some culinary inspiration for all that venison you are bringing home? While I was exploring how to make a delicious meal out of this wild game, I stumbled upon a stunning ...

In a large saucepan, bring the stock to a boil. Add sweet potatoes, simmer for about 10 minutes until tender. Remove them, and use the same stock to blanch the Brussels sprouts and radishes for about ...

Note: This story was originally published in 2014. 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 ...