Lee Maycock takes a trio of venison and works his magic to create a tasty dish in less than 30 minutes.

One of the great things about venison is you can do so much with each of the various cuts of lean and slender meat. With six species of deer in the UK each animal offers a different flavour, and whether you’re an experienced stalker or enthusiastic novice when it comes to game, there’s always something new to discover. The best part? You don’t have to hike to the Highlands or sit in the high seat for hours on end to enjoy it. So high-heel to Asda, Waitrose or any number of farm shops to claim your share! This trio of venison recipe serves four fast.

Ingredients for this trio of venison recipe

1 venison rump
1 venison rack
1 venison shank (cooked)
Cornish sea salt
Milled black pepper

Method for this trio of venison recipe

Cut the rump into four steaks.

Cut the rack into four pieces and trim well.

Remove all the meat from the cooked shanks and heat through in the oven.

Season and sear all the steaks in a hot pan and roast in a hot oven (220ºC) for four minutes.

Remove the rack and cook the rump for another two minutes.

Remove and allow to rest for at least six minutes.

Place onto a wooden board.

Serve with some game jus & watercress.

In his role as development chef for Game-to-Eat Lee Maycock runs a number of game cookery workshops