One of life's simple pleasures is firing up the grill to enjoy a fine feast outdoors. It's more of a treat when the main ingredient is wild game, and lately I've enjoyed the finest of fine dining. A ...

Remove stems and seeds from the dried chilies. Soak in very hot water 15 to 30 minutes while cooking the other ingredients. In a very large soup pot, saute onions and bell peppers in olive oil over ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Doug Knopp, executive chef Clark Street Grill, The Westin St. Louis Yield: 8 servings. 1 1/2 pounds venison loin> Place venison ...

The Chili'N on the Elk chili cookoff and craft beer and wine festival returned to downtown Clendenin Saturday. The annual event raises funds to support restoration and beautification projects in the ...

Nothing beats a rich, smoky bowl of Chili Con Carne cooked in the heart of elk camp! Made with bold spices, tender meat, and slow-simmered goodness, this dish is the perfect comfort food for the great ...

It started out simple enough. A newly appointed judge asked a few other judges if they and their staff wanted to share a wild turkey he'd shot. The following year, the judge's judicial administrative ...

Place venison and elk in a casserole dish just big enough to the hold the meat or a large self-sealing plastic bag. Add carrot, 1 tablespoon garlic, 1 chopped onion and wine. Cover; refrigerate for 48 ...