Not sure if this should be in here or in the general section but it seems more relevant to here to me.
Is there a book i could buy that explains every cut it is possible to take from different parts of a deer i.e. the neck, shoulder, loin, haunch etc
So it would explain that a neck could be a roast or casserole and a flank could be minced or stewed etc.
I always stick with the same cuts when i prepare and i fancy trying different things with it.