Venison

Venison is farmed in ever-increasing numbers and is regarded as a healthy red meat, low in fat, calories, and cholesterol and a good source of protein and iron. Free-range New Zealand venison is some of the best available. The deer graze on the grasslands in one of the purest environments in the world. Their diet is free of feed-additives and growth promotants and the mild climate of New Zealand means that the deer live outdoors all year round which makes it virtually organic.

In most recipes I use the saddle of venison, which I buy whole on the bone and hang for two weeks before butchering. It is the tenderest cut of venison and being on the bone, it retains its full flavour. It has a very thin layer of fat and sinew and gives a good yield with very little wastage and requires a short cooking time.