Venison became so popular during the medieval period that there were almost 2,000 deer parks in England alone. Few remain now, though venison is a very popular meat, and considered the healthy option for those who need to restrict their intake of fat.

Deer are part of our countryside, particularly the Cotswolds, where the pleasure of spotting deer while enjoying a walk is one of the many delights of visiting the area. Unfortunately, deer numbers in the Cotswolds have increased greatly over the years, which can lead to habitat damage, especially in the woodlands. This means they have to be properly managed to keep them in balance with the environment, which they are now.

Although only roe deer are native to our country, there are four species of wild deer in the Cotswolds: fallow, muntjac, sika and roe.

Cornbury Park deer are the lucky ones as they get to graze on ancient woodland which was once part of a royal deer park. It was recorded in the Domesday Book of 1086 and once covered 182 square miles. It was at its greatest during the reign of Henry II. Although it only covers 870 hectares now, it is still the largest area of ancient woodland in Oxfordshire and has a centre forming a National Reserve that boasts more than 360 flowering plants and ferns. The remaining area is a Site of Special Scientific Interest which makes this ancient forest a particularly fascinating place.

Now autumn has arrived you will find game dealer Jim Brannan (pictured) at several farmers’ markets selling cuts of Wychwood Forest venison from the Cornbury estate.

He says that demand for Cornbury venison remains high — and not just because it tastes so good, but because of the health benefits of eating venison. During the lead up to the festive season you will find Jim at Abingdon, Banbury, Bicester, Charlbury, Chipping Norton, Didcot, Witney, Woodstock, Deddington and Wolvercote farmers’ markets. You can also order a full range of cuts online (www.cornburypark.co.uk) or by phoning: 01608 811272. The cuts range from a full carcass to rump steaks and venison sausages.

Venison is prized for its low fat content, its high protein content and the fact that it is hormone-free and has not been raised on a diet of hormone implants and steroids. It is also rich in Vitamin 12 an important vitamin which reduces the risk of heart disease.

The fact it is so fat free, means that recipes often call for venison to have strips of bacon fat woven into it to add succulence and extra juices. I accept that this works, but if the meat is cooked swiftly and simply (see recipe left) and then properly rested before carving, I have found it is as tender and juicy as one could wish for.