Venison

Pat them dry, season just before cooking and sear in a very hot pan with a little oil; thinner steaks may need only a few minutes per side. Rest them for 5–10 minutes, and avoid cooking them for as long as you would a fattier beef steak.

Use shoulder, neck or shank for stews and casseroles: their connective tissue softens during long, gentle cooking. Brown the pieces first, then simmer them covered in stock or wine for about 2–3 hours, until fork-tender.

Cook whole cuts until the centre reaches 70 °C for 2 minutes; use a food thermometer, as colour alone is unreliable. Cook minced venison thoroughly all the way through, since mincing can spread bacteria from the surface through the meat.

Juniper, thyme, rosemary, black pepper and garlic suit its earthy flavour; serve it with red-cabbage dishes, mushrooms or a sharp berry sauce. Venison also works well in shepherd’s pie, sausages and rich casseroles.

Keep it covered in the fridge and use it within a couple of days, or freeze it in airtight portions. Defrost frozen venison in the fridge, not on the worktop, and use it soon after thawing.

Yes: lean beef is the easiest substitute in stews, pies and casseroles, though it has a milder flavour. For steaks, choose a tender cut and watch the cooking time, as venison is lean and can dry out quickly.