New York, —Field & Stream is launching a specialty newsletter dedicated to venison, it was announced today by Field & Stream Editor-in-Chief Colin Kearns.

The seasonal newsletter, the Venison Course, will include recipes from award-winning chefs, a step-by-step guide to homemade venison sausage, reviews and recommendations for kitchen gear, and more. Every day in November, Field & Stream will deliver hyper-specific content to help readers maximize their fall bounty and avoid meal fatigue in the future.

“One of the most satisfying things about filling your deer tag is the abundance of delicious, fresh meat you get to bring home and the endless meals you can make. Our readers worked hard for that wild game, and we want to make their lives a little bit easier by serving up recipes for everything from venison curry to breakfast sausage, alongside tips for the best meat grinders and knives,” Kearns says. “While we know our readers are passionate about this topic, we’re also excited to see how they react to a new newsletter format and a new delivery schedule.”

Starting on November 1, the newsletter will be delivered to subscribers daily.

ABOUT FIELD & STREAM

Field & Stream is the world’s largest and most recognized outdoor publication. Devoted to the outdoor experience and lifestyle, Field & Stream gives readers the knowledge and inspiration to pursue the sports they love, celebrating the outdoors and honoring time-tested traditions of hunters and fishermen with great stories, compelling photography, and sound advice. Established in 1895, Field & Stream is published by Bonnier Corporation, one of the largest special-interest publishing groups in America, with more than 25 multichannel brands extending into all platforms, including magazines, digital media, events, and product licensing.

PRESS CONTACT

Cathy Hebert, cathy.hebert@bonniercorp.com, 212-779-5023