Mark Hix recipes: Our chef goes back to basics - butchering and cooking venison meat

A few weeks back I was staying up on Alex James's farm in Kingham, Oxfordshire, and he had a fresh delivery of a fallow deer from the Cornbury estate, where we do the Wilderness Festival every year. It wasn't too big a beast, so I cut it in half with a sharp, heavy butcher's knife, and then split that down further into shoulder, leg, cutlets and loin fillet. I then used the bits and bobs as mince and to make a stock.

from - Food and Drink RSS Feed http://bit.ly/18w0GGp

via Health Science Daily News