Marinating is a great way to tenderize meat, but the vinegar you use will alter the end result, so we asked an expert for ...

Venison is an extremely lean meat, so don’t overcook the meatballs. The mash and meatballs can be made in advance and re-heated when ready to serve. Nadia Lim cooks a healthy and delicious ...

Beautiful venison medallions served on creamy kumara mash, with balsamic infused baby beetroot and served with a rosemary red wine jus. ..the perfect winter time recipe for by the fire with a ...

In a frying pan, brown the venison a handful at a time and add to the casserole. When all the meat is browned, add the red wine, water ... is needed to thicken the sauce - add a little at a ...

This hearty venison and wild mushroom casserole is the perfect meal for your next dinner party - only if you're looking to ...

There is little difference in taste between wild and farmed deer, although farmed venison is more likely to be younger, a little milder in flavour and perhaps slightly fattier; wild venison may be ...

Swap your usual beef pie for venison. Encased in cheesy puff pastry, this will be your new go-to pie on wintery days. Serve ...

Season the cubes of venison with salt and pepper. Combine all of the ingredients for the marinade in a large bowl, add the venison and set aside to marinate for at least 1 hour, or better still ...

London menus are changing as quick as the colour of the leaves, and we've rounded up some of the best new dishes in the city ...

Add the venison slices and cook for 1 1/2 minutes on each side – they should be rare. Season with salt and pepper as you go. Step 4: Spoon red cabbage onto each plate. Cut the venison steaks ...

2 New York strip steaks (1½ pounds), cut into 1-inch cubes 1 (15-ounce) package cremini mushrooms 1 large red onion, sliced into large pieces 1 pint cherry tomatoes ...