Preheat the oven to 180C/350F/Gas 4. Trim the venison of any remaining fat or sinew and wipe clean with kitchen paper or a clean tea towl. Rub with the olive oil, season with salt and freshly ...

But if you’re looking for something a little more advanced, this collection of venison backstrap recipe ideas is for ... You’ll need a venison tenderloin. Ideally, your deer processor vacuum ...

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 ...

There’s something deeply satisfying about a plate of golden-brown, crispy fried deer steak. This dish, with its roots in ...