UK venison hard to fault

Which of the six UK deer species would you say provides the best venison?

It is a bit subjective and there will be widely differing views. Personally, I would say roe and sika, but honestly all our deer produce excellent venison. It is probably more about the handling and storage or preparation of deer along with the cooking that produces excellent results, than it is about a particular deer species.

Superbly conditioned and prepared cuts of venison can be ruined in the cooking process. The condition and age of the beast that you have shot should be considered when you decide how to cook it.

As a general rule, I like to hang roe deer in the skin for around a week or longer before skinning it. I then allow a further 24 hours in the chiller for the meat to dry and set before butchering it. This produces really excellent and tender, top-quality cuts of venison. CD

All domestically sourced venison is delicious if stored and cooked correctly