The Venison Bible

Nichola Fletcher has been a key champion of venison for over four decades and was awarded an MBE for services to the venison industry.

In this book she gives fail—safe instructions for the different cooking methods (grilling, frying, roasting and slow—cooking) as well as discussing wild, farmed, red, fallow, roe and muntjac deer. Over 40 recipes show the enormous versatility of this low—fat meat, contrasting the traditional with exciting contemporary dishes like venison steaks with lime, fen...