The length of time that jerky has been popular with human beings might surprise you. The mass-produced slices of dried protein housed in plastic jars and vacuum sealed bags you’ll find at any gas ...

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Place all the ingredients in a gallon zip bag. Marinate for 24 hours. Knead the bag occasionally to make sure every piece of meat is being marinated. Place venison strips on the racks of the ...

BRAINERD, MINN. – A few years back, when the deer limits were higher and my freezer was flush with venison, I realized I had to find more ways to prepare and consume this healthy meat. I love venison ...

It’s a gloomy winter day here in the foothills but I’m cozied down in front of the fireplace, hunkered over my laptop researching the Internet for some curious wildlife information: I want to know how ...

While jerky can be made in camp, it’s easier to dry it at home and carry it for lunches and snacks. The following is an excerpt fromCamp Cooking: A Practical Handbook by Fred Bouwman (Skyhorse ...

BRAINERD, MINN. – So you bagged a deer last weekend. Congratulations. Maybe family members and friends were equally successful, and maybe there's several deer hanging from your meat pole right now.

WELLSVILLE, Mo. - Every deer season, you're bound to see James White in his kitchen. The longtime venison cook has been grinding, seasoning and otherwise perfecting his homemade venison sausage and ...

Jerky is a food known at least since ancient Egypt. Humans made jerky from animal meat that was too big to eat all at once, such as bear, buffalo or whales. North American Indians mixed ground dried ...

Ferdinand Parascandolo, Eltingville Ingredients: 3 pounds venison 1 1/2 cups soy sauce 1 ounce maple syrup 2 ounces molasses 2 tablespoons brown sugar 2 ounces Worcestershire sauce 1 tablespoon salt ...