Fallow deer (a farm-raised deer) produces a lean, tasty meat with less fat and cholesterol than beef. The loin and the rib are quite tender and can be suitable for most cooking techniques, especially roasting, grilling, and sauteing. The haunch and legs are more exercised, and are best when prepared by moist-heat or combination techniques.
Vension Shoulder
Vension Saddle/Loin
Venison Leg/Haunch
Depending upon the area of the country, other types of game-including wild boar, elk, and bear may also be available. The same general rules that determine how to cook a red meat cut will work for these meats:
- Cuts from less-exercised portions of the animal may be prepared by any technique and are frequently paired with dry-heat methods such as grilling or roasting.
- Well-exercised areas of the animal, such as the leg (or haunch), shank, and shoulder are best when cooked by moist-heat or combination methods. These cuts are also used for preparing pates and other charcuteire items.
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