It's lean, so don't overcook it
Venison is very low in fat, so it is best-eaten medium-rare. If you're using a meat thermometer, this equals 57°C/135°F.
With short, thin muscle fibres, venison stays firm but reasonably tender, with a smooth texture.
Don’t cook cold venison
Bring it to room temperature before cooking.
Don't oil the pan, oil the meat
For grilled, barbecued or pan-fried steaks, brush each side of the meat with little oil before searing for a minute per cm thickness.
Season with salt to get a delicious crispy joint. Whenever you roast large cuts of meat, seal in the juices by first searing all sides. Cook a roast at 180°C/350°F for 15 minutes per 500g for medium-rare results.
It only takes a couple of minutes to cook venison stir-fry on high heat - just keep the meat moving around to prevent it from overcooking.
Let your venison rest, covered, for 5-10 minutes after cooking to ensure even distribution of juices.
There are many tasty ingredients that work well with venison, including anchovies, bacon, celeriac, mushrooms, red wine, thyme and tomatoes.