The Ely Echo weekly newspaper and its companion pieces - North Country SAVER and North Country ANGLER - provide insight into ...

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 the Dutch oven, steam rises from a hindquarter roast ...

Looking for an alternative to the usual holiday turkey, ham or lamb? Then look no further. Your guests will definitely remember this showy recipe. 1/2 cup tightly packed fresh cilantro leaves 1/2 cup ...

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 ...

Here’s one for your inner caveman: a whole roasted venison leg, just like Fred Flintstone would’ve cooked it. This is game cookery at its most primal and dramatic, and the results are a ...

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 ...

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 ...

Craving cruciferous vegetables, summer squash or juicy tomatoes? Sometimes there's nothing better than a nutritious and delicious plate of roasted vegetables. When you're ready to roast, it's ...