and a brief roast in the oven for perfectly cooked venison. The accompanying butter adds a luxurious touch, making this ...

The venison isn’t totally free-range — meaning wild. It comes from deer that roam happily in their clean green pastures in Hawke’s Bay. And the crayfish that freely wander our sea floors ...

Prewett's recipe also allows for substitutes. Note: If using beef instead of venison, choose a chuck ... Make the pot roast: Preheat the oven to 250 degrees Fahrenheit. 2. Peel the celery root ...

Venison casserole benefits from long, slow cooking to ensure the lean meat is fall-apart tender and the gravy rich and thick. Preheat the oven to 150C/300F/Gas 2. On the hob, heat the olive oil ...

This is venison cooked to melt in your mouth and served with a punchy pickle dressing on a light, refreshing salad. Using a very sharp knife, cut away any silvery sinews that run down the length ...

I doubled the recipe and cooked two roasts side by side for a dinner party. One was farmed venison and the other wild. Both were tender and delicious.

I ate a lot of venison when I was a kid. Any recipe that could be made with beef, my mother made with deer meat — hamburgers, spaghetti sauce, pot roast ... in a pre-heated oven.

Combine all of the ingredients for the marinade in a large bowl, add the venison and set aside to marinate for at least 1 hour, or better still overnight. Preheat the oven to 150°C/Gas Mark 2.

This pan-seared venison backstrap recipe is one of my favorite ... Transfer the skillet to the oven. Roast the backstrap for ...

With more of us looking to stray away from the typical dry turkey dinner with all the trimmings and venture into new flavours on the big day, my venison fillet recipe offers an alternative that ...