About Venison

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,

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%.

The lower fat content and higher protein levels in venison are the qualities that dictate how it must be cooked. Most recipes call for the addition of fats, such as olive oil, to compensate for the lack of fat in the meat. Venison must be cooked at high heat - fast, and removed from the heat source early since the higher protein level means the meat will continue to cook on its own for a little while.

After all is said and done, it is the wonderful taste of venison that has given it its reputation among talented chefs and gourmets the world over.

As Bill Grimes of the New York Times wrote in a January, 1998 article, "Food is theater, after all. For audiences, what could be more exciting than seeing a new actor take the stage? For chefs, who put on the show, what could be more satisfying than exploring new creative territory?"

Add culinary dimension to your world with venison
One of the last pure products in the world!

Ontario's deer farmers are proud to offer you a healthful red meat which is particularly well suited to your busy lifestyle. Unique and versatile, farm-raised venison is available in a wide variety of ways and is a delight whether it is barbecued, roasted or specially prepared as an appetizer or entree for a more elaborate meal.

• Fresh
• Natural
• Easily Prepared
• A healthy red meat
• farm-raised venison - perfect in every way!

It is grown on farms under the most natural conditions and is government inspected to ensure a tender, high quality product. Farm-raised venison is available from deer farmers across Ontario.