About this recipe: Tasty venison is extremely low in saturated fat, with a slightly gamey flavour, and combined with mushrooms, a small amount of meat goes a long way. Cooked in a creamy sauce made with half-fat crème fraîche, then tossed with tagliatelle, this makes a luxurious dish. Ingredients Serves: 4 350g dried green and white tagliatelle 2 tbsp vegetable oil 350g lean boneless venison fillet or loin steaks, cut into thin strips 1 onion, halved and thinly sliced 1 lar

About this recipe: A sweet potato mash flavoured with mustard and orange is the colourful top for this pie. Underneath is a hearty and rich-tasting filling of lean venison simmered in red wine with baby onions and button mushrooms. Some simple green vegetables are all that's needed to balance this delicious dish. Ingredients Serves: 4 2 tbsp extra virgin olive oil 200 g (7 oz) small button onions, peeled and left whole 500 g (1 lb 2 oz) boneless haunch of venison or venison

Duck is delicious when barbecued, as the sweet, smoky taste adds a fantastic layer to the flavour. The thing that makes duck tricky to barbecue is the fat: you need to score the skin to get the best taste. White coleslaw goes very well with the barbecued duck. Serve with a soy dipping sauce to perfectly round off the dish. Serves: 2 as a main course Cooking time: 50 minutes Ingredients: Glazed duck 2 duck breasts 100g of honey 1 ½ tsp of Chinese five-spice powder 2 tsp of

There is a strong conservation ban on hunting deer in India and Bangladesh but here in the UK we can still enjoy these old recipes. This southern Indian curry showcases two popular ingredients from the region: curry leaves and mustard seeds. Their rustic aromas lend themselves well to strong-flavoured meats such as venison and wild boar. INGREDIENTS 500gboneless venison fillet, diced or 500gboneless venison haunch, diced 2 tablespoonswhite wine vinegar 1 tablespoonfresh ginge