“Venison vs Beef” is an ongoing debate, but venison has many benefits over its bovine competitor. Venison is leaner (less saturated fat), cheaper and often has better provenance, especially if you shot it yourself or bought it from a reputable butcher.
Which is better, venison or beef?
Well, obviously that largely depends on how you cook it. As a lean meat, care must be taken not to dry it out by overcooking – searing it in a pan is often all it needs. There are a huge array of venison recipes on the web but this carefully curated selection covers all the bases, from a traditional stew, a modern take on a scotch egg, curing one’s own venison, adding a Caribbean twist with Cajun spices steaks, and of course the family favourite: burgers.
Here are five of the best venison recipes from The Field:
How to make a scotch egg: The Harwood Arms Venison Scotch Egg
The Perfect Venison Burger
Fireside Venison stew recipe with ale and new potatoes
Cajun-style Marinated Venison Steaks
How to smoke venison