The rich flavour of wild venison comes from the deer’s varied natural diet of grass, acorns, and other flora present in their particular habitat. With the tender cuts of venison such as the fillet and the loin, simple seasoning with salt and pepper over a high heat with a little rape seed oil is all that’s needed.
As with all game, venison can become tough when overdone, if your meat is one of the tender cuts, loin, fillet or top side steak; pan fry it hot and fast (no more than medium rare), then allow to rest.
Cuts from the neck, shoulder and shank are best cooked low and slowly, allowing the tough fibres and connective tissue to break down.
With roasting joints, the internal temperature of the meat should not exceed 60 degrees, as the meat can become tough after this. Once your preferred temperature has been reached, allow to rest. You can also cover your venison joints with fatty bacon to help retain moisture.
What goes well with Venison
Fruits - Apricots, Blackberries, Redcurrants
Vegetables - Mushrooms (particularly those with a strong flavour such as Portabello and Shiitake), Celeriac and Celery
Herbs and spices - Thyme, Juniper, Sage, Rosemary, Clove, Nutmeg and Black Pepper
