To be correct only the meat of the red deer is venison, but most people use the term venison to cover the meat of the roe, fallow and sika deer.

The best join for roasting is the haunch.  Venison lacks natural fat and must, therefore, always be kept moist when cooking.  Very young animals need not be marinated but it is advisable to marinate meat from any animal over the age of eighteen months.

Venison liver is a great delicacy and is usually considered one of the stalker perks.  It is removed from the animal as soon as it has been killed and fried and eaten as soon as possible. 

We recommend removing shot-damaged or bullet-damaged game meat before cooking to make the dish look more appetising and to avoid any lead contamination.

	Braised Venison In Red Wine
	Venison In Beer
	Venison Steaks With Orange
	Cappacio of Roe Deer
	Jerk Venison Casserole with Cheese Dumplings
	Braised Venison
	Pan Fried Venison with Roasted Red Peppers and Goats Cheese
	Roast Haunch of Venison
	Sauteed Venison
	Venison Stew

Highlandgame.com venison recipes

Fletcher's of Auchtermuchty venison recipes

Bluebell Woods Wild Venison Recipes

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