There are plenty of cuts to be made from shooting a deer, from shoulder roasts to hams ... so when you’re cooking it, you have to adjust for the lack of fat. When you field-dress a doe or ...

Follow our expert guide on cooking ... of venison For roasting: choose whole fillet; saddle (bone in); loin (boneless saddle); haunch (back leg, either on the bone or boned and rolled); or ...

Because the meat is so lean it needs careful cooking; quick roasting is ideal. Tougher cuts (shoulder, neck and shin) should be braised or stewed or made into mince for venison burgers or sausages.