This is venison cooked to melt in your mouth and served with a punchy pickle dressing on a light, refreshing salad. Using a very sharp knife, cut away any silvery sinews that run down the length ...

However, she didn’t ever get too creative with venison backstraps. Although she realized they were a prized piece of meat, she mostly over-cooked them in a frying pan and then smothered them ...

It could already be made up into sausage, ground up like beef, or maybe you’ve got some deer steaks just waiting to grill. My ...

Venison can be substituted for beef in most recipes. The most popular cuts for roasting are the saddle, loin, fillet and haunch (leg). Because the meat is so lean it needs careful cooking ...

My mother certainly wasn’t going to serve venison for her Christmas dinner. I learned that you either barely cook it (as in stir-frying strips or tenderloin chunks) or you cook it to death (as ...

Turn the cubes of venison in the seasoned flour to coat on all sides. Heat the oil in a 25cm (3.2 litre) casserole pan over a low heat, add the salted pork or bacon and cook for 4-5 minutes ...

add the venison and sear on all sides. Cook until rare to medium-rare, 2 to 3 minutes on each side. Let rest for 2 minutes. Serve all the components together and garnish with the chives.

Stir and cook for 4-5 minutes until just beginning to colour at the edges. Transfer to a casserole. Add the venison or lamb and toss in batches over a high heat. Add to the casserole with the ...

With more of us looking to stray away from the typical dry turkey dinner with all the trimmings and venture into new flavours on the big day, my venison fillet recipe offers an alternative that ...