The key is to buy specific cuts for specific dishes and be firm with your butcher. Opt for tender cuts from the inner haunch muscle if you fancy steak and use neck fillet or shanks if slow cooking. And deer mince makes for a very good gamekeeper’s sandwiches.
Wild salmon is a real treat and rivers in the British Isles are seeing more and more of them. If you can’t find wild salmon there are some good farmed fish on the market, but bear in mind they probably won’t be able to match the flavour.