More venison recipes

There is little difference in taste between wild and farmed deer, although farmed venison is more likely to be younger, a little milder in flavour and perhaps slightly fattier; wild venison may be slightly tougher but more flavoursome. Farmed venison is available all year. Wild venison is also available almost year round, as the different species have different seasons.

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; quick roasting is ideal. Tougher cuts (shoulder, neck and shin) should be braised or stewed or made into mince for venison burgers or sausages. Non-native imports include chital, a spotted deer that's imported from Bangladesh, and can be cooked in the same way as British venison.

More venison recipes

Marinated venison salad with ricotta and fried polenta

Spiced venison skewers with Brussels sprouts thoran

Venison and pork belly curry

Venison casserole

Venison bolognese

Venison cobbler

Elk meatballs with red cabbage salad and blackened apple

Roast venison loin with parsnip and shallot tart

Slow braised venison with barbecue charred vegetables and sorrel verde

Venison Wellington

Venison char siu

Saddle of venison with ceps and boulangère potatoes

Venison carpaccio

Venison sausage roll

Braised venison with butter beans

Grilled venison brochettes with redcurrant dressing

Venison curry

Charred leeks, trout roe and venison with fried potatoes

Seared beef tenderloin with flatbread

Venison and prune koftas with missi rotis

Venison, swede and blackberries

Beef goulash soup (Gulyas leves)

Raised game pie

Kentucky burgoo

Buyer's guide

Preparation

Other game

Boar

Grouse

Guinea fowl

Hare

Partridge

Pheasant

Pigeon

Quail

Rabbit

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