In February of this year (2025) we hosted a course for  High Weald National Landscape  ' A Beginner’s Guide to Setting Up a Venison...

Ingredients 150 g - (5oz) smoked Lardons/Pancetta 400 g - (14oz) shallots, peeled and halved Rape seed oil 1 - .2kg diced venison 2 -...

The rich flavour of wild venison comes from the deer’s varied natural diet of grass, acorns, and other flora present in their particular...

Below; a selection of what we at Otways Meat and Game think are some of the best venison cook books available: