Venison

Venison is naturally lean with a low fat content, so it has quite rightly come to be regarded as a fashionably healthy meat. In this country, it is reared in natural herds that roam free in parklands, so it has the added bonus of being free of the emotive question of intensive or inhumane animal rearing. Because the herds are controlled and the venison are culled at the right time, we can forget all about the tough old hunter's trophy that had to be marinated for weeks to be edible. The venison available now is tender and fine flavoured, and can be used in most recipes that would call for beef.

Related recipes to look at:

Venison Sausages Braised in Red Wine
Venison Braised in Guinness and Port with Pickled Walnuts
Terrine of Venison with Juniper and Pistachio Nuts and Cranberry and Orange Compote
Venison Steaks with Cranberry Cumberland Sauce