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red or elaphe deer

Red deer stag (Cervus elaphus) with velvet antlers in Glen Torridon, Scotland

The king of the French forest, almost hunted to extinction before the Second World War, the cerf is now back in numbers in the wooded mountains. The antler-less doe is called a biche, which is also a term of affection for a woman, as in ma biche...

In the kitchen, the most popular cuts of venison are filets and haunches (cuissot or gigues), which are usually roasted. Fore-end pieces such as the shoulder are stewed.


Text © Dana Facaros

Image by Massimo Catarinella Mehmet Karatay