Darina Allen: As price of beef continues to rise, versatile venison offers an alternative

Venison and parsnip stew.

I don't have to tell you that the cost of beef has gone through the roof recently. I’m hoping that the farmers are benefiting from the extra premium. 

A juicy steak or roast rib of dry-aged beef with three sauces — maybe horseradish, aioli, and béarnaise — is irresistible.