Venison is the name given to any of the species of deer sold as
meat in the UK. The lean, red meat is low in fat and full of
flavour and has become popular and widely available. Deer can be
classified as wild deer, park deer (reared in herds that roam
parklands) or farmed deer (rearing varies from free-range to
intensive). The most common varieties of deer in the UK are red,
fallow and roe. There is little difference in taste between wild
and farmed deer, although farmed venison is more likely to be
younger, a little milder in flavour and perhaps slightly
fattier; wild venison may be slightly tougher but more
flavoursome. Farmed venison is available all year. Wild venison
is also available almost year round, as the different species
have different seasons. Venison can be substituted for beef in
most recipes. The most popular cuts for roasting are the saddle,
loin, fillet and haunch (leg). Because the meat is so lean it
needs careful cooking; quick roasting is ideal. Tougher cuts
(shoulder, neck and shin) shou