Venison

Venison can be farmed, and is generally available all year round, however its true seasonality depends on a complex combination of species, gender and location - the winter months are generally a good time to look for it though.

For a long time venison was the food of the aristocracy, traditionally raised in great deer parks and owned by the land owner, and these days similar choices are available as farmed venison tends to come from larger estates whereas wild venison is often the produce of culling to manage the wild population. Farming standards are high and do not undermine the quality of the product or the life of the deer itself.

Rich and gamey, although occasionally a little dry (traditionally it is wrapped in ham to preserve the moisture), a haunch of venison is the prized cut for a luxurious rare roast, perfectly offset by a more piquant sauce such as Cumberland or a tart jelly.