Sugarvine

I bought some venison from my local butcher at the weekend and realised I have no idea what to season it with. What's the best way to bring out the flavour of the meat? - Andy B

For meat as strong and gamey as venison you need big punchy flavours. I'm thinking juniper, peppercorns, bay, thyme etc. We have done a wonderful dish recently consisting of slow braised shoulder of venison served with a small piece of very pink saddle with parsnip puree, fresh figs and chestnuts. We have even been known to add a tiny bit of chocolate to our meat sauce with venison dishes! Fruit is always a good partner to game and you may even be able to get a little of the early forced rhubarb to accompany your venison -- just poach it gently in a little juniper syrup. Also try the stronger earthy flavours of root vegetables i.e. celeriac, either pureed or sauteed with a few chopped morel mushrooms or in-season Jerusalem artichokes which also make a fantastic puree. Because venison is so lean it is easily overcooked which makes the meat dull and dry. It is best served pink and basted regularly with foaming butter during the cooking process and rested well before serving, Unless of course you are making a stew or casserole use cooking times as for beef. And remember it is better to cook any stew or casserole slowly as quickening the cooking process will only toughen the meat.

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