Venison is meat most commonly harvested from deer. However, the term ‘venison’ technically also refers to the meat from any game animal including elk and caribou. Many view venison recipes as healthy recipe options; it is high in protein, vitamins and minerals, as well as being low calorie and completely free of carbohydrates. For instance, a three-ounce cut of deer meat has just 134 calories and three grams of fat. Additionally, in the UK, venison is one of the most sustainable meats you can buy.

What Does Venison Taste Like?

Distinctively different from more traditional meats, such as chicken, lamb or pork, venison is a lean, tasty meat, renowned for its earthy and gamey flavour. It's also considered to be less juicy and succulent than beef, but also boasts a smoother and firmer mouthfeel.

Venison's distinctive taste is influenced mostly by the diet of the deer, which primarily consists of a diverse range of natural vegetation like grasses, herbs and shrubs. The plant-based diet of the deer gives venison its lean composition.

How to Cook Venison

Whether you’re cooking venison mince, venison steaks or venison chops, there are many different ways to cook the varying guises of venison. Venison steak is one of the most popular cuts, so if you’re looking to cook up a storm - here’s exactly how to nail your venison steak.

How to Cook Venison Steak

Remove the steaks from your fridge to allow them to come up to room temperature.
Sprinkle the steaks with salt and cracked black pepper, ensuring they are well coated.
Place your pan on the hob at a medium-high heat with a drizzle of oil.
When hot, lay the steaks into the pan and brown for one minute on all sides.
Lower the heat slightly and cook for another minute on each side.
Once rested, slice the venison steaks widthways and serve with accompaniments of your choice. If you’re looking for venison steak recipe side inspiration, our Pepper Crusted Venison Steak is served with dauphinoise potatoes, green beans and an apple, rocket and walnut dressing, certain to go down a treat with guests.

Senior Recipe Development Manager, Mimi Morley’s top tip: “Venison is best served rare, but if you like it more well done, cook for another two minutes on each side.”

IMPORTANT: Wash your hands and equipment after handling raw meat. The venison is safe to eat when the outside is browned. Once cooked, rest the steaks on a board loosely covered with foil.