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Venison is a lovely meat and, because it's low in fat, it's ideal for those on a diet. The red onion and grape confit is a superb accompaniment and would also work well with pork, gammon or sausages.
Pot-roasting venison is a lovely way of preparing this wonderful low-fat meat. This makes a great supper dish for a winter day, served with plenty of mashed potato and green veg.
Venison, porter, port and pickled walnuts...there's something decidedly Dickensian-sounding about the main ingredients in this luscious stew. Marinating the meat the night before, then slow braising maximises flavour.
Venison sausages are special enough to serve at a dinner party especially when braised with herbs, mushrooms and red wine, then served with plenty of creamy mash.
This is just about the easiest terrine in the world to make because you can buy the venison and the pork ready minced. The result is a lovely, rough country pâté and the sharpness of the cranberries is the perfect accompaniment.
This has a real special occasion feel to it, which is why it would be ideal for Valentine's Day: the sauce is made with cranberries instead of the more usual redcurrants, which gives an appealing texture and tartness.
This is dark, rich and luscious and needs lots of fluffy mashed potato to absorb all the exquisite sauce. It's perfect, too, for entertaining as it braises slowly in the oven so you can forget all about it until your guests arrive.
Make this one-pot classic ahead and freeze it for Christmas...the slow braising adds masses of depth and flavour for a real winter warmer.
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