Deer

Venison is very lean, so sear steaks quickly in a hot pan with a little oil, then finish them gently and let them rest for a few minutes. For a slow-cooked dish, use shoulder or another well-worked cut and cook it in plenty of liquid until tender.

A marinade of red wine, crushed juniper berries, thyme, garlic and a little oil suits venison particularly well. A few hours can add flavour; pat the meat dry before searing so it browns rather than steams.

Venison is often served as a roast or steak, and it works well in a slow-cooked casserole or pie. In a British-style game pie, pair it with mushrooms, onions and a rich gravy.

Keep fresh venison covered in the fridge and use it promptly; store it on a low shelf so its juices cannot drip on other food. Freeze it in a tightly wrapped portion if you will not use it soon, and thaw it in the fridge before cooking.

Yes. Beef chuck is a practical substitute in a slow-cooked stew, though it is usually richer and less gamey. Give venison a little extra fat or cooking liquid because it is much leaner.

Yes: venison has 0.8 g of fat per 100 g, compared with 8.8 g in lamb. Its flavour is usually more distinctive and gamey, while lamb tends to taste richer.

Venison provides 21 g of protein per 100 g. It has no carbohydrate or fibre.