This pot roast vegetable captures the cozy essence of the classic dish, but swaps out typically beef in favor of venison.

The preparation of this seemingly complex dish involves a simple spice rub, a quick sear on high heat, and a brief roast in ...

Cook the venison until brown on all sides. Transfer it to the oven for 4 minutes, then leave it to rest. To serve, mix the parsley into the slaw. Slice the venison. Spoon the slaw onto two plates ...

For those eager to try, Jamie Oliver's venison pie with juniper, rosemary, and bay begins with preheating the oven to 180C/350F/gas 4 and heating a large ovenproof pan on the hob, reports the Express.

We are lucky to have beautiful venison meat ... some salt and pepper. Roast for 2 minutes. Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 15 minutes.

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 ...

For the venison loin, take the four portions of ... Allow to rest, remove from the bag and seal in foaming butter. Alternatively, roast in the oven at 180°C/350°F/Gas Mark 4 for 6 minutes ...