Red deer is the largest wild terrestrial mammal in Britain and is found roaming around from the open moorlands of the Highlands and Islands of Scotland to the North West, East Anglia, Essex, Kent and in Cornwall as well as on many estates.

The word ‘Venison’ comes from the Latin ‘venatus’ meaning to hunt and entered the English language in the 11th century following the Normal conquest of England and the establishment of the Royal Forests.

Wild venison is free of feed additives, steroids and is totally natural. The deer live off a diet of pasture food such as grasses, dwarf shrubs such as heather and bilberry and tree shoots and venison’s small amount of fat is likely to contain high levels of CLA which helps speed up our metabolism. Venison is a high quality and complete source of protein, containing more protein than any other red meat and more iron than beef so it is good for energy levels. Full of B vitamins and free from carbohydrates, it contains fewer calories than chicken breast and is naturally low in sodium.

The shank is fairly cheap to buy and is popular for its rich flavour and delicate texture and ideal for slow roasting with red onions, redcurrants and juniper berries. Juniper dates back 10,000 years and was one of the first tree species to colonise in the UK after the Ice Age. The aromatic berries are actually cones not berries and they add a wonderful flavour to game.

Serve this hearty casserole with neeps, tatties and a side of greens.