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    Make a crust

    Aug 29, 2021 4 minutes

    With its distinctive flavour, venison differs from other meats, especially in its fat content. The leanness makes it popular among health-conscious diners, but the lack of fat makes it susceptible to dryness. In most meats, the fat gives it a distinctive flavour and taste, but when cooking venison, other animal fats often need to be used to keep the meat moist and create a fuller flavour.

    Cuts suited for slow cooking mainly include shoulder and leg, which can be cooked whole or used diced, as in the following recipes.

    VENISON AND STOUT POT PIE

    750g pack Silver Fern Farms Venison Diced
    3 tbsp olive oil
    black pepper and

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