Deer or Venison is a prized game meat, but needs to be hung and marinated unless it is a very young animal. The best meat is taken from the buck in its second year, and the most popular cut is the haunch, although loin and fillets are good to eat as well. Deer is eaten for its meat and liver. The Elk is in relatively decent supply in northern Europe and smoked elk tongue is regarded a delicacy. Young, tender venison may be broiled or grilled, or larded with pork fat and roasted.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.