Vicki Mayrick explains why venison is a wonderful ingredient for our winter tables…
The word venison comes from the Latin verb
Like beef, pork
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 fibres melt, turning into gelatinous meat and thickening the sauce in the process. The results of this process are well worth the wait.
There 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
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