We've had a customer bring us a couple of deer in (my boss is a big game chap who does alot of shooting) and i'm getting a couple of bits. Its all been chopped up and bagged/packed.
Which bits should i try and get and how should i cook it?
Ideas from meet lovers please.
I'd poke it's eyes out. But then I'd have no eyed deer.... 
Do a stuffed head, put a glowing nose on it, and voila, Rudolph!
Probably go down a treat at a children's Xmas party.
casserole for me - slow cooked with plenty of booze in it.
Any specific cut TJ?
Got a mincer?
venison burgers are lovely!
Venison - fine minced 1 kilo. Pork Sausage meat - 250g. smoked bacon - 100g. dried Cranberries 25g chopped finely. Zest of 1 orange. 1 egg. Lots cracked black pepper
Mix 1 cup water with Fine Breadcrumbs 3 cups and Redcurrant Jelly 3 tablespoons
then Mix well with everything else - press into burgers - cook - enjoy
a nice bit of roe saddle:
Or maybe some "Burgundy Venison" for the up and coming colder evenings.
Ingredients: 2 ½ lb of venison. ¾ cup of Burgundy wine. 1 packet dry onion soup mix. 1 can of cream of mushroom soup.1 small can of mushrooms.
Cube the venison- Mix ingredients thoroughly. whack in a slow cooker, cook for 6 to 8 hours. done!
had a reindeer burger in Norway two years ago, if I close my eyes I can still taste it, delicious!
Try and identify the different bits - think more in terms of lamb than beef. Fillet, steaks, loin chops are delicious grilled or pan-fried. Serve pinkish, apparently very low fat and low cholesterol.
Other stuff, do as a stew or casserole with onions, carrots etc (with or without wine) and stock (either made from boiling up the bones and skimming off the fat (easier to do if put in the fridge for a bit) or use a beef or chicken stock cube).
Had some loin recently that was nice fried like steak and served with chips, peas and our homemade redcurrant jelly.
If you're not sure what bit you've got then stewing is probably a safe way to go. With root veg, fried onions, red wine and maybe some pickle (I used red onion chutney last time).
Thanks all, we've loads of different "cuts" (thats the word i was looking for) so will be able to have a few different bits. Never had it before so didn't know whether to cook like other meat or not.
Have had veal before and loved that so fingers crossed with this.
Stews up well with blackcurrants and chestnuts for the neck, belly and shoulder. Not much fat on it though so take care you don't over do it and dry it out. Rack and haunch you can roast as big joints or make chops/steak from the rack and grill them.
had a reindeer burger in Norway two years ago, if I close my eyes I can still taste it, delicious!
We had sauteed reindeer in Finland, was beautiful.
Went to a reindeer farm as well but they spoke no English and we spoke no Finnish so didn't get the chance to negotiate for any spare cuts of reindeer they may have had lying around...
I'd poke it's eyes out. But then I'd have no eyed deer...
By the way, if you ever get the chance to collect any cloudberries (only found above about 600metres)
Pan fried Spring roe venison, served on a bed of wood sorrel with a cloudberry coulis, julienne carrots, jersey new potatoes and mushrooms
I'd poke it's eyes out. But then I'd have no eyed deer...Chop its legs off and it is still no eyed deer....
make love to it and its still no (insert your own word) idea.
crush and chop juniper berries, chop some fresh rosemary, add coarse sea salt, rub into venison and cook it somehow
Making me hungry now.
Me too chakaping. Got couple of packs of chops, some diced for stewing with and a big joint!!
Now what to have for tea.....
Can depend how old they are too. Shoulder and leg make nice roasts in younger animals but if older animals then probably better to generally stew or casserole. Nice with earthy veg and fruity sauces. Dark chocolate too 
Mature males taken in the rutting season are best avoided.
Loin is one of the best bits, treat like steak. Haunch is good too.
Compared with farm animals deer are olympic athletes, bits like legs and ribs usually have a lot of tendons, best stewed or casseroled for a few hours to jellify the tough bits.
Bigger, older ones are tougher, as per above posts.
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