Made with tender and lean venison, this dish combines slow-cooked meat with a rich tomato-based sauce infused with aromatic herbs and spices. The result is a hearty and flavorful goulash that will ...

This is venison cooked to melt in your mouth and served with ... black pepper and Worcestershire sauce together with the juices from the meat pan. Chop half the tarragon leaves and add to the ...

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 ...

This rich, gamey meat is popular and we love using ... Heat the olive oil in a medium pan, add the venison and sear on all sides. Cook until rare to medium-rare, 2 to 3 minutes on each side.

Heat the olive oil in a frying pan, add the onion and crushed garlic, toss and add the carrots and Jerusalem artichokes. Stir and cook for 4-5 minutes until just beginning to colour at the edges.

Venison makes a pleasant change from the traditional steak pie. Cooked long and slow until it is tender, this lean meat is full of flavour. Serve with your favourite chutney or cranberry sauce if ...