Hanging venison is the only way to get a really gamey finish to the meat. Venison is the perfect dinner party offering, and will be guaranteed to delight your guests. It is also a healthier alternative to beef, with less saturated fat and more iron than any other red meat.

Whether you are searching for a recipe for the perfect venison burger or a light venison salad, The Field has plenty of inspiration. Read the best venison recipes ever for a wide selection, including a homemade venison scotch egg, cajun-style marinated vension steaks and tips on how to smoke venison. For the best salads, try thyme-crusted venison fillet salad or grilled venison with runner bean salad. Or if you are searching for an elevenses offering, try our venison sausage rolls recipe for a shoot day pick-me-up.

HANGING VENISON: HOW LONG IS BEST?

I have recently been caught up in a heated debate on how long one should hang game, in particular hanging venison. I am regularly given venison and would like to know whether there is a definitive time.
NK, by email

Meat is hung mainly to help it become tender, as enzymes break down the fibres. Hanging helps mature the taste from a mild to a gamey finish. The time required varies with each individual and involves personal taste, humidity, temperature and air circulation, whether the carcass has been damaged or bruised and the age of the beast. Hanging venison in the rain in winter might take seven days to mature whereas if the weather is dry the maturation period is 10 days up to three weeks for a stronger flavour. There is debate as to whether venison should be hung skinned or unskinned. It is believed that it matures better when skinned first as the surface dries, encouraging a flavoursome meat.