Haunch or quarter of venison is generally a leg and loin of deer, which is roasted after being marinated or hung.
There are also various sauces to accompany game meat, of which the classic is a proivrade (pepper) sauce mixed with fresh cream and redcurrant jelly.
Proper field dressing is one of the most important steps to safe, tender venison. If you don't have a hunter in the family, farm-raised venison is another good option. The controlled diet of farm-raised venison results in a rich meaty flavour that is only mildly gamey.
Venison is very lean in comparison to other meats, and good farm-raised venison should be cooked like beef. Good cuts like medallions should be cooked rare or medium rare to retain juices and flavour. Shoulder and shank cuts should be seared then slowly braised. Let venison rest a few minutes after cooking to let the juices disperse evenly, then cut across the grain. Wild game roasts should reach an internal temperature of at least 160°F to destroy parasites which might be present.
