On the whole our venison should be tender as the deer are aged as they come in to our larder and hung accordingly.
Being very lean meat, venison needs to be cooked with a little care so that it does not dry out and become tough.
VENISON STEAKS
Fillet or Prime - Should be quickly fried in a very hot pan with a little olive oil and butter (oil to stop the butter burning), and served with a nice rich gravy with a little port or red wine added. Red currant, black currant and rowan berry jelly is very nice with venison.
VENISON ROASTS
Should be cooked slowly in either a double roasting tin or in a tin covered with foil. Rub the roast with a little oil and seasoning before putting into the tin, add about ½ - 1 pint of water and cover. Turn the roast half way through cooking to stop the top drying out.
VENISON CASSEROLES
Should also be cooked slowly to allow the flavour of the meat to develop. Red currant jelly can be added and gives a hint of sweetness which is very nice and adds a richness to the pot.
VENISON MINCE
Can be used in place of lean beef mince in cooking lasagne, chilli, spaghetti bolognese, even mince and potato to name just a few ways.
VENISON SAUSAGE
Excellent for breakfast! Or on the BBQ
VENISON BURGERS
Good on the BBQ or for a quick lunch.