Chef Tim shows you how to cook a venison backstrap filet by grilling. The deer is harvested locally and marinaded with soy ...

Two venison backstraps, two cooking methods, one perfect temperature! See which prep (brine vs. marinade) delivers the best ...

We head into the kitchen at Michelin Star restaurant Provenance in Society Hill, where the chef/owner shows us the secrets to ...

Swordfish eyeball shots, sliced deer heart, and Thanksgiving elk — these are the hunting and fishing customs that have ...

We saw a phenomenal number of unusually large bears harvested across the Upper Peninsula,” said Cody Norton, the DNR’s bear, ...

In this Christmas special, four previous MasterChef winners compete for the ‘ultimate’ accolade. Grace Dent is a joy, while Torode bows out in a … very maverick way indeed ...

Around now, nothing seems to be quite as alluring as a hearty stew bubbling away on the stove. Perfect for feeding crowds and ...

In 2016, just a year after Louisville restaurateur Kevin Grangier opened the grand spectacle, Food Network named Le Moo one ...

Bear hunters recorded another robust season in Michigan in 2025, harvesting nearly 2,000 animals and bringing home a ...

From three-year-old venison to mystery fish wrapped in newspaper, peek inside a Midwestern freezer and discover a frozen ...

For the best hog jowl every time, there are some key tips to keep in mind: Pat dry: Thoroughly pat the meat dry before using to make sure it browns nicely without steaming. Render slowly: Avoid ...

Discover how long to bake ribs in the oven for tender, flavorful results. Learn about preparation, baking times, and tips for enhancing flavor with sauces and broiling techniques.