Slow-cooking in a dutch oven or an electric slow-cooker, like a CrockPot, allows a roast to break down ... the most fibrous cuts of venison from the lower leg. Give OL hunting and optics editor Andrew ...

reduce a backstrap roast to medium. If you like a one-inch thick filet at medium-rare, cook a venison filet to rare. If you are set on a specific level of doneness for a recipe but want to ...

Roast for about an hour ... about 30 to 40 minutes. Next, prepare the venison. In a mixing bowl, combine smashed garlic cloves, olive oil, fresh ground pepper, salt and juniper.

The venison isn’t totally free-range — meaning wild. It comes from deer that roam happily in their clean green pastures in Hawke’s Bay. And the crayfish that freely wander our sea floors ...

Venison can be substituted for beef in most recipes. The most popular cuts for roasting are the saddle, loin, fillet and haunch (leg). Because the meat is so lean it needs careful cooking ...

venison is readily available in most supermarkets. This rich, gamey meat is popular and we love using strong flavours with it. For this recipe we made thyme potato rostis, honey-glazed carrots and ...