Venison

Know this

Almost all restaurant venison in the United States is farmed red deer from New Zealand, raised on grass and processed to the same standards as beef. The hunting image is marketing. Chef secret: what matters in the pan is that it is extremely lean, with no fat to buffer the heat, so it goes from rare to ruined in about ninety seconds.

Cook

Hot and fast, and pull it at 125F. It carries over hard. Rest it as long as you cooked it, then slice against the grain.

Season

Year-round, farmed. Wild seasons run autumn into winter.

Best pairings

Juniper · Blackberry · Red cabbage · Chestnut · Thyme · Beet

Also worth trying: port, cherry, celeriac, bacon, rosemary, chocolate, pear, parsnip.

Recommended wine