The shanks off any animal are often undervalued and, in some cases, discarded. However, once you embrace a shank for what it ...

To find out the best ... roast to medium. If you like a one-inch thick filet at medium-rare, cook a venison filet to rare. If you are set on a specific level of doneness for a recipe but want ...

Heat the oil in a large frying pan over medium heat and add the ground venison. Add the salt, pepper, garlic powder, cayenne ...

The venison isn’t totally free-range — meaning wild. It comes from deer that roam happily in their clean green pastures in Hawke’s Bay. And the crayfish that freely wander our sea floors ...

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 ...

Venison casserole benefits from long, slow cooking to ensure the lean meat is fall-apart tender and the gravy rich and thick. Preheat the oven to 150C/300F/Gas 2. On the hob, heat the olive oil ...