Cooking venison deer heart over an open flame in the heart of the forest brings out its deep, natural flavors. A simple, primal, and flavorful way to enjoy this unique cut. Labor sees ‘stunning ...

Add the flour and mustard and cook for a few seconds before slowly stirring in the ale and 250ml/9fl oz of water. Add the venison, redcurrant jelly, thyme leaves and bay leaves and stir.

Venison casserole benefits from long, slow cooking to ensure the lean meat is fall-apart tender and the gravy rich and thick. Preheat the oven to 150C/300F/Gas 2. On the hob, heat the olive oil ...