preparing venison joints

Preparation info
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

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