and it provides us meat-eaters with a nutritious source of protein that’s less fatty than beef, pork or lamb. Various species of deer have come to dominate rural Britain, from fallow to roe ...

Can be refrigerated for two weeks. Remove all the sinew from the meat, cut in to Collops ½cm thick. Heat a frying pan until hot, season venison on both sides, then add a little oil to pan ...

There is little difference in taste between wild and farmed deer, although farmed venison ... fillet and haunch (leg). Because the meat is so lean it needs careful cooking; quick roasting is ...