a leg of venison is a big piece of meat—“from the rear of the animal; think of it like a ham,” he says—that makes a great centerpiece for a crowd. Unlike farm-raised deer, the wild stuff ...

Because of a deer's wild lifestyle, the meat generally doesn't contain the fat that makes farm-raised animals so tender. That can add an unpleasant toughness to the gamey flavor, but slow cooking ...

Farm-raised venison is reared to a high standard to produce tender, succulent meat. 4 tamarillos, with stalks if possible 25g butter, melted 2 Tbsp brown sugar 2 tsp ground cinnamon Pinch chilli ...