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There is nothing better than a terrine to take the senses back to the roots of ancient game recipes. A terrine is both the name of the earthenware dish and the food that is cooked and served in this dish. This chunky and textured dish is both strong in flavour and filling to the stomach.

Venison heart maybe one of the most overlooked parts of the animal and to many a mindful hunter is one of the most savoured parts. To those who prepare and eat the heart, they are not only tasting one of natures delicacies, they are celebrating the life of the animal and the energy passed on.

I get asked from time to time how to cook a haunch of venison and I always get the feeling that the enquirer feels that there is some kind of mystery behind this method. The majority of people asking this seem to have acquired this large and sometimes over bearing cut of meat from a charitable deer stalker or hunter. Cooking a venison haunch is pretty straight forward, there are just a few simple rules and if you follow these you will end up with the most magnificent of feasts. Remember, this is quite a tender area of the animal and requires less cooking time than you would think at a reasonably high temperature.