Cooking your Venison
Every order over £50 within our first batch of sales will receive a free copy of The Venison Bible, written by Nichola Fletcher. This is a superb place to start on your venison cookery journey.
We will also be sharing some of our favourite recipes over on the News pages. Meantime, here is a little general advice when it comes to cooking venison:
- Prime cuts of venison (steaks, loin and fillets) are extremely easy to overcook because the meat contains so little fat. Always aim to undercook and make sure to observe a resting period before serving. (See pages 18 and 19 in The Venison Bible)
- Use Venison mince in the same way as you would beef mince. It is wonderfully flavoursome, versatile and so low fat. Once you’ve had Bolognese sauce and Lasagne made with minced venison, you’ll find you won’t want to go back to beef! (See page 48 in The Venison Bible)