Venison
Cervus elaphus · Meat
Top 10 pairings
Deer meat, most often from red deer, is deep brownish-red with almost no marbling, a firm bite and a rich, gently "gamey" flavour. So lean that it overcooks to dryness fast, it is best rare to medium, or slow-braised.
Picking a good onedrag
Just cut, dark red and firmOff: slimy, sour, discoloured
Counter freshEveryday bestKeep at 4C or below. Cook cuts to 63C, rest 3 min; mince to 71C. Avoid if pregnant (lead).
Colour of the meatDark red, cut faces a bit darker
Touch the surfaceMoist and clean, still not sticky
Smell as the pack opensFaintly gamey, bloody, not sharp