Venison is a lean red meat which is low in fat and full of flavour, it is fairly popular and widely available. The term venison used to refer to any wild game meat which had a fur coat but now is only the name for deer sold for meat in the UK.
In America, the term can mean meat from antelope, elk, moose, reindeer, caribou and deer. The meat is high in protein and full of B vitamins and is lower in fat than skinless chicken. The most common breeds in the UK are red, fallow and roe deer. The Chital, a spotted deer imported from Bangladesh can be cooked in the same way as British venison.
Wild, or park, deer as those which have been reared in herds which roam the parklands. Farmed deer can range from being organically reared or free
Cuts of venison are usually sold in portions, ready to cook. The meat should be a deep red colour with a close texture. There should be little fat on the cut but any fat there is should be white and firm, not yellow in colour or greasy.
The meat is generally tender, the most tender cut is the venison tenderloin. Venison meat can be used in place of beef in many recipes, such as a beef
Venison works well when roasted but needs to be basted or
- South Downs venison, charred celeriac, Osso Bucco and blackberries
- Venison Wellington
- Fillet of venison, mature Cheshire cheese and kirks of Cheshire bacon croquettes
- Venison rack, curried cauliflower puree, beetroot paint
- Pan roast loin of roe buck venison, with spiced braised red cabbage, parsnip puree, spring baby vegetables and an orange juniper jus
- Venison mousse