As with beef, the forequarter cuts of venison are best used in casseroles. The saddle, or both sides of the loin, is roasted while the leg may either be roasted or cut into steaks. Venison steaks should be pan-fried and served fairly rare; overcooked, they are too dry. Marinating the steaks in a basic wine-oil marinade helps counteract this dryness.
- Margaret Fulton, Encyclopedia of food and cookery
Serve with currant jelly or a red wine sauce.
- Braised venison with chestnuts video – Joe Vargetto
- Roast venison loin, pickled fennel and black olive salsa – Steve Manfredi
- Roasted venison with redcurrant glaze – Brigitte Hafner
- Slow-cooked venison in a rich, dark sauce – Brigitte Hafner
- Venison daube – Lindsey Bareham
- Venison with morel sauce (Cervo con Spungnole) – Antonio Carluccio