For me a well rutted red stag shot on October 20th.............. You drink more claret with it and plenty of malt afterwards before falling into bed. That is what my host gave me the other night.............Hic
1st chioce for me would be fallow loin chops off atleast a 2-3 year old buck that is shot around september time with that thick layer of fat on it, ever such so sweet tasting
after that CWD leg steaks no seasoning served with chips
follwed closely by the rest
a sika calf ,head shot dead before it hit the ground ,cleaned and bled on the spot allowed to cool for 12 hours skinned and in the cold room for no more than 5 days , a leg, slow roasted in olive oil black pepper a glass of red wine covered with two big oranges sliced then tin foil . roast parsnip carrot and slices of spuds in some of the cooking juice . mashed spuds ,deep fry long chips of parsnip tin as you can cut .try a little mint sauce with the venison .make your gravy from cooking juice. o and more red wine .my favourite meal of all .
Thank you all for your responses. The one thing that surprises me is that, considering the majority of venison exported and possibly also sold in this country is red deer, and yet this scores the lowest in the poll.
I voted for fallow pricket but it was a close run thing with a good muntie which I find quite a lot less gamey.
I have to say the very best fillet steak I've ever tasted came from a Fallow doe on the last day of the season, but normally I'd go for the Munty, if only they'd surrender their jackets a little more readily!!!!!!