Venison meat

Venison is very lean, so sear steaks or medallions quickly in a hot pan and avoid cooking them for too long. Tougher cuts such as shoulder or neck suit slow cooking in a covered pot with stock or wine until they are fork-tender.

For a cautious approach, cook venison until the centre reaches 70 °C for 2 minutes. Use a food thermometer, especially for rolled joints, burgers and sausages.

For a 2–3 cm steak, sear it in a very hot pan for about 2–3 minutes per side, then check the centre with a thermometer and continue cooking to 70 °C for 2 minutes. Rest it for a few minutes before cutting across the grain.

Keep it covered in the fridge and use it within a couple of days, or freeze it if you will not cook it soon. Defrost it in the fridge, not on the worktop, and keep raw meat separate from ready-to-eat food.

Its savoury flavour works well with juniper, thyme, rosemary, black pepper and a little red wine. Serve it with roast or mashed potatoes, root vegetables, or a tart fruit sauce such as cranberry or redcurrant.

Venison is often used in slow-cooked stews, casseroles and pies, as well as steaks, burgers and sausages. For a stew, brown the meat first, then simmer tougher pieces gently in stock until tender.

Yes: beef works in stews, pies and burgers, but it is usually fattier and less gamey. In a recipe calling for lean venison, choose a lean beef cut and avoid overcooking it.

Yes. A 100 g portion provides 3.3 mg of iron, making venison a source of this mineral.