Venison scotch eggs with pickled cucumber and port-poached redcurrants

Venison is not a meat that I often get a chance to work with or eat since I moved to Dubai 7 years ago, so whenever I am back in the UK, I love to experience its rich, slightly gamey flavour and fine texture.

Of course in Britain customers and chefs are used to the lean, dark red venison fillet which is easy to prepare, cook and eat but there are lots of other great venison cuts to enjoy. With a bit more fat, resulting in extra flavour, other cuts from the rump or the leg are great