Eat stag
Try venison from an adult male deer and experience a meat that is typically leaner and more strongly flavoured than beef. Depending on the cut and how it is prepared, stag can be served as a steak, slow-cooked in a stew, used in sausages or turned into a rich game dish. The flavour is distinctive without being overwhelming, particularly when the meat has been handled and cooked well. Venison has a long place in European hunting and food traditions, especially in countries such as Scotland, Germany, Austria and parts of Scandinavia. Because wild deer are active animals, the meat is usually relatively lean, and overcooking can make some cuts tough or dry. Restaurants specialising in game are often the easiest way to try it properly for the first time, particularly if you want to compare different cuts or preparations. Choose a reputable restaurant, butcher or game supplier and look for meat that has been legally and responsibly sourced. If you are cooking it yourself, treat the cut appropriately rather than assuming every piece should be cooked like beef. Add this to your list and try one of the more traditional forms of game meat.