Venison is the name for all deer meat. Most venison now is farmed and when cooked becomes deliciously tender, but that also means it lacks a strong gamy flavour which may disappoint some people. I, in fact, prefer it milder. The choicest cuts of venison are haunch or leg, loin and saddle, and they are best served slightly pink and juicy.
Venison fat is strongly flavoured so it should be removed before roasting. But because venison is so lean, it is advisable to bard joints and baste frequently during roasting, or smear with vegetable oil before putting in the oven.
The fuller flavour of venison means it takes beautifully to exciting marinades, which also help to keep the meat moist and tender during roasting.
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