Venison Wellington by chef Graham Brown
A frenched rack is easy to cook and looks spectacular on the plate.
Venison Steaks with Warm Lentil, Shallot and Sun-Blushed Tomato Salad by Sophie Wright
The mild gamey flavour of venison enjoys the contrast of some sharp tastes. The soft pink hues of red onions first marinated in vinegar then cooked in orange juice and sugar butter fit the bill nicely.
Martin Bosley's festive venison frenched rack.