Venison has more protein than any other red meat.
Gram for gram, it contains less fat than a skinless chicken breast .
The British deer population is believed to be 1.5 million, the highest level for 1,000 years.
Milk is the single-ingredient marinade which both tenderises and draws out the strong flavour of the meat (the milk must be drained away after marinating).
Tenderness varies according to the age of the animal and the way it is killed.
Stressed deer produce adrenalin which can toughen meat.
Stalking season for red stags begins on 1 July and ends on 20 October. The season for hinds starts on October 20 and ends on February 15.
The word venison comes from the Latin word venare meaning ‘to hunt’.