Venison can be substituted for beef in most recipes. The most popular cuts for roasting are the saddle, loin, fillet and haunch (leg). Because the meat is so lean it needs careful cooking ...
For those that enjoy wild vension this recipe is a classic. The venison is succulent and tender. The mushroom sauce and seasonal veges make a fantastic accompaniment.
Pierce the venison all over with a skewer, pushing it right through the meat. Season with plenty of black pepper. Put all the sauce ingredients into a saucepan just big enough to hold the venison.
As a food business owner and recipe ... steak left, as you can make a single serving or more, as well as ways to stretch out a small amount of meat into something that can feed many. Here are some ...