Recipes
Venison
There are three main types of venison: farmed red deer, farmed fallow deer and wild roe deer. Even farmed venison is free range, and the flesh has the lowest fat content of any red meat. Farmed venison tends to be tender; wild venison is often tough.
Blackberries, redcurrant, wine and juniper are the classic flavours to pair with venison.
It is best not to fry the steaks over a high heat past the medium stage of doneness.
'Unless the retailer specifies otherwise, meat should be eaten within four days of purchase.
If purchased from a butcher, keep it loosely wrapped in foil or greaseproof paper; meat packed in gas-flush containers should be kept unopened.
