Ask your local butcher for a venison shoulder as they are not readily available in supermarkets. The meat is very lean but can be tough and dry if cooked at high temperatures. Cooking sous vide results in tender, moist meat that can be used for tasty pies and casseroles and as a great alternative to chicken for Sunday lunch.

For a greater depth of flavour, sear the meat before cooking and add 50ml of reduced red wine and 100ml of beef or veal stock to the bag.

Other herbs and spices can be added to the salt cure such as juniper, star anise or bay leaf.

The Galvin brothers serve their Daube of vension with quince and chestnuts or you could try using the meat in James Mackenzie’s Venison and juniper suet pudding served with chanterelle mushrooms.