The term venison was originally used to describe the meat of any furred game, but in Britain it has come to mean the meat from deer (though in America it means the meat from antelope, caribou, elk, mouse and reindeer, as well as deer). The meat is dark, lean and generally tender, though wild venison might be a little tougher than farmed, as the deer will have had more exercise.
Age has an influence on the level of tenderness - the younger the animal, the more tender the meat - as well as other factors, such as diet and the way the animal has been handled since it was killed.
How do I get Venison ready to use?
Cuts are sold ready for cooking. Less tender cuts, such as shoulder, benefit from being marinated for up to two days before cooking.
What about keeping Venison?
In the fridge, wrapped, for up to two days. If you're marinating your venison, keep the meat with its mix on the bottom shelf of the fridge for up to two days, in a covered container. Take out of the fridge around one hour before cooking, to allow it to return to room temperature.
How do I cook Venison?
Brown (it in hot oil, then roast (about 10 minutes per 500g). Grill, barbecue or fry (brown quickly, then cook for one minute on each side).
The term venison was originally used to describe the meat of any furred game, but in Britain it has come to mean the meat from deer (though in America it means the meat from antelope, caribou, elk, mouse and reindeer, as well as deer). The meat is dark, lean and generally tender, though wild venison might be a little tougher than farmed, as the deer will have had more exercise.
Age has an influence on the level of tenderness - the younger the animal, the more tender the meat - as well as other factors, such as diet and the way the animal has been handled since it was killed. 