Venison is extremely lean and has a tendency to seize and become tough if it's heated too quickly. It can also become unpleasantly bitter. Cooked properly, on the other hand, venison becomes ...

The only drawback, or not, depending on how you look at it, is that I have to get creative with my recipes, or we would get very sick of eating venison. Here are some of the great recipes we have ...

Venison casserole benefits from long, slow cooking to ensure the lean meat is fall-apart tender and the gravy rich and thick. Preheat the oven to 150C/300F/Gas 2. On the hob, heat the olive oil ...