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In Season

Cooking venison feels like a real treat, but it’s easier and not as expensive as you might think…

VENISON

Venison originally meant the meat of a game animal, but now refers primarily to the meat of a deer or antelope. It can be used to refer to any part of the animal, so long as it can be eaten, including the internal organs. Venison, much like beef or pork, is categorized into specific cuts, including roast, sirloin and ribs. It has a flavour reminiscent of beef, but is richer and can have a gamey note. Cuts of venison tend to have a finer texture and be leaner than comparable cuts of beef. However, like beef, leaner cuts can be tougher as well. Venison is widely available in European supermarkets during the traditional hunting season: October to December. The main cuts available to European consumers are derived from the saddle and the hind leg.

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About Gluten-Free Heaven

Welcome to the latest issue of Gluten-Free Heaven, loaded this month with 101 fantastic and seasonal gluten-free recipes. December is a special month, full of parties, events, goodwill and plenty of food & drink! So this issue we have put together some incredible gluten-free party recipes and a selection of classic party drinks, as well as bringing you all the essential Christmas recipes you need to bring the family table together. Also this issue we look at how to master party etiquette when living on a gluten-free diet, we examine how to eat ethically and sustainably, introduce a load of great new gluten-free products and catch up on all the latest news and views from around the gluten-free arena. Merry Christmas one and all and a happy New Year!