Many supermarkets now sell farmed venison, including“casserole venison”, which is cut up and ready for stewing. The meat is first marinated overnight for maximum tenderness and flavour ...

Writer and activist Kim Kelly grew up eating the venison her hunter father brought home. She got teased for eating venison ...

Tasting Table recipe developer Jennine Rye's venison stew with Guinness and pickled walnuts utilizes the shank and neck cuts ...

This year, Dr. Hunt Bobo of Okolona added another memorable dish to the list — his venison stew. I must admit, I was a little hesitant about it when he talked about how good it was. After all ...

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 ...

Keep the venison mixture on low heat until the butternut ... Drain. Grease a 2-quart casserole dish or 9-inch-by-13-inch pan. Place the turkey on the bottom and arrange the broccoli over the ...

In a frying pan, brown the venison a handful at a time and add to the casserole. When all the meat is browned, add the red wine, water, stock cubes, redcurrant jelly and salt and pepper.

Trim the venison of its outer sinew and cut into large chunks and coat with flour. Heat a casserole dish on a medium flame and add butter and oil. Brown the meat then transfer to a bowl.