Venison

Venison is a term used to describe the meat from any type of wild or domesticated deer, reindeer, caribou, elk or moose. The majority of venison in the UK comes from the three following sources:

• Roe Deer
  The roe deer is a browsing animal that eats a wide variety of tree shoots and herbage, the taste of which is reflected in the mild, delicate flavour and smooth texture of the meat.
• Red Deer
  The red deer usually roams free, living on robust vegetation, which gives the meat its renowned gamey flavour.
• Fallow Deer
  The fallow deer is a parkland grazing deer, which comes half way between the roe and red in size, with no gamy or wild taste.

The most tender venison comes from meat taken from a fairly young animal; however, you should avoid buying meat from very young animals, as although their flesh may be tender, they will not have had time to develop venison's characteristic flavour. If you prefer a gamey flavour, choose meat that has been hung head down in a cool, airy place for 12-21 days.

The best roasting cuts come from the fillet, the saddle, the loin and the haunch (the whole leg), whilst the rest of the animal can be used for sausages, stews, ragouts, game pies and pâtés. As venison is relatively low in fat, it should be marinated in oil and barded before roasting in order to ensure that the flesh does not dry out and become tough. You should allow 25 minutes per 450 g (1 lb) in a fairly hot oven for a buck, and 20 minutes for a doe.

Venison's strong, yet muted flavour works well with sharp, sweet, spicy or piquant accompaniments, such as redcurrant or rowan jelly, cranberry sauce, spiced cherries or Cumberland sauce. It also works well with seasonings such as thyme, rosemary, orange or lemon juice, cloves, cinnamon, juniper, mace, allspice and nutmeg.