You don't need to be a cordon bleu chef to serve venison, its so easy to cook. But if you're preparing it for the first time, why not try these simple recipies. If you like to experiment and wish to adapt some of your favourite beef recipes follow these simple guidelines to ensure successful results every time.

Grilling and Pan Frying

Because venison is so lean, it is important not to overcook it with this fierce method of cooking. Venison retains the heat, so always use a very hot pan, undercook the meat and leave it rest in a warm place for five minutes to disperse the pink juices. If you like your meat medium, cook it rare, and then leave it to rest - it will then be tender and juicy.

Roasting

Beacause of the low fat content care should be taken not to allow the meat to dry out when roasting. There is no need to marinade the meat unless you want a very rich flavour. To prevent overcooking, first brown the joint, undercook in a covered roasting tin and then remove to a warm place. Allow the meat to rest for 10-20 minutes to complete the cooking.
Roasting times are 10-12 mins/450g/lb for medium to well done.
To cook well-done, first lard the meat by making deep slits with a knife and inserting sticks of butter or margarine, then brown the joint. Place in a dish with some liquid (water, wine, ale or orange juice) and braise at Mk3 / 325f / 170C for two to two and a half hours, basting frequently.
The fat will come out of the meat during cooking leaving it moist. Skim off the fat and you'll have some superb gravey!
Always serve on a hot plate.

Recipes

Best Bitter Casserole

Sweet and Sour Venison

Venison Bourguignonne

Carbonade of Venison