Follow our expert guide on cooking venison to suit different ... the latter may have a stronger flavour. Wild venison often comes from local fallow, muntjac or Chinese water deer.

Venison can be substituted for beef in most recipes. The most popular cuts for roasting are the saddle, loin, fillet and haunch (leg). Because the meat is so lean it needs careful cooking ...

Venison casserole benefits from long, slow cooking to ensure the lean meat is fall-apart tender and the gravy rich and thick. There is little difference in taste between wild and farmed deer ...