Duncan Venison, one of New Zealand’s original venison producers, has developed a brand new item, which it has named the “Bistro Fillet.” The restaurant quality cut will be available to the public from ...

To complement Carlene’s column on stuffed quail last week, we follow up with another favorite wild game recipe of mine — braised fillet of venison. The general deer season in Missouri opens on Nov. 14 ...

In heavy based saucepan brown the bacon and vegetables. Add the thyme then deglaze the pan with the port and simmer for 3 mins. Put all of the beef stock in the saucepan and simmer until it has ...

Chef Tim shows you how to cook a venison backstrap filet by grilling. The deer is harvested locally and marinaded with soy ...

Firstly combine fresh rosemary, thyme, sage, salt and pepper with rapeseed oil (and a drop of red wine if you fancy) and coat fillet well, set aside. Dice pancetta into lardons and fry lightly until ...

For the salsa, mix together all the ingredients in a bowl and leave to stand for 10-15 minutes. Season the fillets and melt butter in a large frying pan. Add oil and when really hot, cook the fillets ...

John Torode continues his tour of the Highlands and trades four wheels for two as he mountain bikes through the forest on the banks of Loch Torridon. Heading inside the Torridon hotel for a taster at ...

The Christmas lights are already shining on London’s Oxford Street and the festive season is well and truly upon us. With more of us looking to stray away from the typical dry turkey dinner with all ...

Andreas makes a variety of venison dishes. Andreas makes a variety of venison dishes against the backdrop of snow-capped mountains of the west coast, where the deer run free and the mountain farms ...