As Chinese water deer season started on the first of November I thought it would be appropriate to share some ideas for preparing and cooking some venison with other foraged ingredients.
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| A Chinese water deer doe hanging from an apple tree ready for jointing. It was gralloched (gutted) just after it was shot and has been hung for two days. |
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| removing the best cuts; the 'backstraps' |
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| A group of common puffballs. |
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| Slicedand ready for the frying pan |
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| Medalions of Chinese water deer bakstrap frying in butter. |
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