A “Frenched” rack of venison is basically a bone-in backstrap prepared like a rack of lamb. It is butchered in such a way that the loin is still attached to the ribs, providing a dramatic presentation ...

Why should you learn how to butcher a deer by yourself? Because the venison will taste better. Professional butchers need to profit from their efforts, and that’s fine. But since time is money, most ...

You got your deer. Congratulations. Now what? If you don’t process it on your own, check out the News Tribune’s list of Northland venison processors. Then check out this list of venison recipes ...

“How do I cook venison? My husband got a deer and I don’t know what to do with it.” This is probably the question most often asked of me, especially immediately following deer season. My answer is ...