![\"Stag\"](\"http:\/\/philonfood.com\/wp-content\/uploads\/2011\/01\/stag.jpg?w=150\" "\\"Stag\\"")
Venison is a much underrated meat.\u00a0 I\u2019ve heard people say that they don\u2019t like \u201ceating Bambi\u201d, but is it really any different to eating Daisy, Babe or Shaun?!<\/p>\nVenison is a much underrated meat.\u00a0 I\u2019ve heard people say that they don\u2019t like \u201ceating Bambi\u201d, but is it really any different to eating Daisy, Babe or Shaun?!<\/p>\n
So why do I think venison so good and worth seeking out?\u00a0 Well, it is lean (less fat than skinned chicken breast), has more iron than any other red meat, contains omega-3,\u00a0 is often locally sourced, and being game is as free-range as you can get.\u00a0 And of course, it is very tasty!<\/p>\n
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.\u00a0 One of my favourites is a venison casserole (see my recipe<\/a>).<\/p>\n But don\u2019t just trust me, give it a go.\u00a0 The venison season is nearly at an end for the year so make the most of it over the next few weeks.\u00a0 Though you don\u2019t see it much in the supermarkets, most butchers will have it or be able to get it in for you, and I\u2019ve seen it in many farm shops especially those connected with estates of land.<\/p>\n