There are plenty of cuts to be made from shooting a deer, from shoulder roasts to hams ... so when you’re cooking it, you have to adjust for the lack of fat. When you field-dress a doe or ...

Follow our expert guide on cooking ... of venison For roasting: choose whole fillet; saddle (bone in); loin (boneless saddle); haunch (back leg, either on the bone or boned and rolled); or ...

Because the meat is so lean it needs careful cooking; quick roasting is ideal. Tougher cuts (shoulder, neck and shin) should be braised or stewed or made into mince for venison burgers or sausages.

The result was delicious. Place venison, sherry and jalapeno peppers in a pressure cooker and cook for 35 minutes once the pressure builds. Allow to cool and remove peppers. Reserve all liquid in ...