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| Venison Recipies |
About Venison |
Venison Outlets |
The term, venison, is synonymous with meat from all antlered animals - be they fallow deer, red deer, elk, white tail deer, moose, reindeer, etc. Of all the big game meats, the most extreme variation in flavour occurs in venison, depending on the species, the age, and whether the animal was farm-raised or wild. The meat from mature males in the rut (breeding season) is always stronger in flavour and, in some cases, may even be too gamy to enjoy.
 Take a tour of one of our deer farms! |
Venison is not always easy to obtain. That which is farm-raised is most often sold to the best hotels and restaurants, while the venison obtained from deer shot in the wild cannot be sold in Canada and can only be enjoyed by hunters or their friends The ensuing lack of familiarity with the product among the average consumer has led to its reputation as a meat which is difficult to prepare and best left in the hands of an experienced chef. |
In addition, many North Americans have had unpleasant experiences with venison served to them by hunters, due perhaps to improper field dressing of the carcass, or to improper handling or butchering of it, or simply to an unimaginative cook. Whatever the reason. There are a lot of misconceptions about venison which is unfortunate, since it is among the most delectable of meats.
From 1990 to 1999, venison consumption in North America almost tripled. Not only did the quest for variety and unusual taste sensations drive the demand for venison, but also the emphasis on healthy and natural foods gave it a significant boost. Venison is high in protein, contains iron, zinc and many of the B vitamins, and is raised naturally, without growth hormones, antibiotics and dyes. In addition, venison is very lean - there is no such thing as "marbled"' venison. A deer has 5% body fat whereas other domesticated animals have up to 25%.
