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The meat of the fallow, red or roe deer, which should be hung for at least a week before being cooked - but two weeks is better. Red deer is the most-likely variety to be found in your butchers shop, who must also have a license to sell game. See under individual varieties 'Caribou'; 'Fallow deer'; 'Moose'; 'Muntjac'; 'Red deer'; 'Reindeer'; 'Roe deer'; 'White-tailed deer'

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