Venison cuts

The HAUNCH is a prime cut and can either be roasted or cut into slices (collops) and pan-fried (the classic method finishes the pan juices by making a sauce with red wine and a sharp jelly such as rowan or sloe).

The SADDLE includes the loin cut and fillet, it may be roasted whole, on the bone, or the tender meat may be removed and cooked quickly by frying or roasting.

The FLANK may be used for soup or stew or made into sausages.

The SHOULDER may be boned out and used for stewing or in soup or stuffed and braised.