game

Venison

Lean, iron-rich, dead easy to overcook. Don't.

Scottish venison is properly wild, low-fat, and cooks in half the time of beef. Roe deer is the finest — buttery and small; red deer is bigger and more assertive. Treat it gently, rest it long, and it rewards you.

In season: autumnwinter

Photograph on its way

Where to find it

A game butcher during the season. Ask what species — it changes the cooking.

Pairs with

JuniperBlackcurrantRowanChocolateBeetrootWhisky

How to pick it

Deep ruby red, firm to the touch
Very little visible fat
No greying at the edges

How to treat it

Bring right up to room temp before cooking
Salt-crust the outside, hot pan, hard sear
Cook to medium-rare (55°C) and NO further
Rest for at least half the cooking time

Watch out

– Lean meat + overcook = shoe leather. Undercook if in doubt.
– Cheaper cuts want long, slow braising instead
– Trim any silver skin before cooking

Cook it: recipes with venison

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