This slow cooked venison neck curry is perfect for a cold winter night to warm the whole family. It’s not too spicy but has so much flavour. Using the neck of the deer for this makes for the most tender, juicy, fall-apart meat.
We thought that you really couldn’t beat a good beef in black bean sauce from the local Chinese restaurant. It turns out you can. If you can get your hands on some prime venison backstrap (AKA back steaks if you’re a kiwi or eye fillet if you bought it from a shop), we promise you that you’ll struggle to justify ordering it with beef ever again.
Do you tend to discard deer ribs? With this easy recipe, you’ll realise they can be just as juicy and tender as pork or beef ribs.
Venison heart is often overlooked in favour of more prime cuts of meat, but we have found it to be one of the tastiest and easiest meats to prepare.
Learn how to cook perfectly medium rare venison every time using the French sous vide method.