Venison is delicious, which is lucky because if we’re to believe the news about catastrophically rising deer numbers in the UK, we’re going to need to eat a lot of it to help out. There is no shortage of venison recipes published in Shooting Times, and here we have allowed ourselves the indulgence of collecting some of our favourite ones to share with you. We’ve decided to assume that you can all flash-fry a flank steak to satisfactory levels already and instead focused more on some little-used cuts.
There’s thrifty Rose Prince on offal, with delicious ways of dealing with heart, liver and kidneys; flavour-king Cai Ap Bryn with his melt-in-the-mouth slow-cooked shanks; and venison maestro José Souto’s fabulous glazed ribs. Rose Prince also returns to cook us HM Queen Elizabeth II’s favourite venison dish, which we published in tribute to her last year during her Platinum Jubilee.
We hope you enjoy these recipes as much as we do.
