to describe the meat of any furred game. Now it refers to the six species of deer found across Britain: T e Red, Roe, Fallow, Sika, Muntjac and Chinese Water Deer.
T Venis on
Vicki Mayrick, from Etherington Meats, explains why venison is a wonderful ingredient for our winter tables...
Like beef, pork and lamb, venison is most commonly sold in joints. T e haunch (back leg), saddle and racks work well for quick roasting. If grilling or frying, choose steaks from the loin or chops from the saddle; whilst meat taken from the shank and shoulder benefi t from braising or pot roasting.
When stewing, opt for the shin or neck, which are generally cheaper cuts because of the long cooking time required to break down the connective tissues. However, when cooked low and slow the fi bres melt,
he word venison comes from the Latin verb venare meaning ‘to hunt’ and was once used
turning into gelatinous meat and thickening the sauce in the process. T e results of this process are well worth the wait.
T ere should be little wastage from the carcass, as trimmings can be used to make delectable burgers and sausages. For the best results, combine these parts with pork for extra succulence and pass through a mincer before fl avouring with orange zest or juniper.
Lards or marinades are the secret to retaining moisture when cooking venison. Bard roast joints with streaky bacon or prosciutto and add pork belly or pancetta to every stew. When it comes to accompaniments, venison’s rich fl avour compliments the freshness of cranberry, blackberry and citrus fruit. Earthy tones of mushroom, beetroot and parsnip will also work well; or for extra opulence, pair venison with dark chocolate.
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