Dating back to as early as 1320, it has been run by Anastasia Samoilova, Anna Samoilova, and Ilia Klekovkin since 2015.

Most cuts of venison are lean and will work well in this dish: you could use haunch, leg or loin. It’s important to wrap and chill the cooked venison well before slicing.

Venison can be substituted for beef in most recipes. The most popular cuts for roasting are the saddle, loin, fillet and haunch (leg). Because the meat is so lean it needs careful cooking ...