Much of the venison produced in the UK is from deer that roam freely, rather than being intensively farmed, resulting in superior meat. Good quality venison is tender, tasty and close textured, which means it’s easy to produce great results using simple recipes.
HISTORY
Meat from deer has been important in the human diet since prehistoric times. The term venison (from the Latin venari – to hunt) originally referred to meat from any wild animal.
For centuries, deer parks owned by European aristocrats have been used as a source of sport and high quality food. This concentration of valuable meat with access restricted to the elite few has long been a source of conflict between poacher and gamekeeper.
NUTRITION
Venison is high in protein and iron and low in fat.
BIOLOGY
Deer are ruminant animals belonging to the family Cervidae. They are characterised by having antlers, rather than horns, and small, unspecialised stomachs. Instead of grazing on vast quantities of grass, deer tend to select easily digestible shoots, young leaves, fruit, fungi and lichens.
Three species are commonly used for food in Britain: the red deer (largely from the Scottish Highlands); the fallow; and the roe (the smallest and considered the best by many cooks).
TIPS
BUYING
Go for park (free-range) or wild venison over farmed. The strength of flavour and fat content in venison can vary quite a bit between sources so buying from a farmers’ market or trusted butcher will enable you to ask what to expect and pick up cooking tips.
STORING
For a few days in the fridge (or longer if vacuum packed).
PREPARING
Venison can be cooked in all the ways you would cook beef. It is a good idea to compensate for the lower fat content, for example by using moist-cooking methods, by barding or by marinating before cooking.