Venison is a much underrated meat.  I’ve heard people say that they don’t like “eating Bambi”, but is it really any different to eating Daisy, Babe or Shaun?!

So why do I think venison so good and worth seeking out?  Well, it is lean (less fat than skinned chicken breast), has more iron than any other red meat, contains omega-3,  is often locally sourced, and being game is as free-range as you can get.  And of course, it is very tasty!

You can use it as you would any other red meat, though as it is very lean it favours cooking methods that do not dry it out.  One of my favourites is a venison casserole (see my recipe).

But don’t just trust me, give it a go.  The venison season is nearly at an end for the year so make the most of it over the next few weeks.  Though you don’t see it much in the supermarkets, most butchers will have it or be able to get it in for you, and I’ve seen it in many farm shops especially those connected with estates of land.

[Photo by Dr Joseph Valks]