Paddock To Plate

The Facts on Venison and Red Deer

Matt Moran visits Mandagery Creek, a family owned business that raises red deer and has won awards for their produce for years. Here are some interesting facts on venison deer.

• Venison originally was a term used to describe meat from all game animals. Now it exclusively applies to deer, except in South Africa where it applies to antelope.

• Venison is high in iron & protein and low in fat and cholesterol.

• There are six types of deer that roam free in Australia. They are Red Deer, Chital, Fallow, Hog, Rusa and Sambar.

• Red deer are found in large numbers on deer farms.

• They are called “red”  because their summer coat is a rich russet red.

• A mature Red Deer stag stands about 120 cm at the shoulder, and weighs up to 160 kg. The females (hinds) are smaller, standing at 90 cm and weighing about 92 kg.

• Red Deer are native to Europe, Asia and parts of North Africa.

• Red Deer were introduced into the wild in 1879 at Sydney’s Royal National Park.

• Antlers and hides are sought after items. The antlers are used in some medicines.

• As venison is a very lean meat, best results will be achieved if it is served rare to medium-rare in order to retain the meat's juiciness and tenderness. It is very important to not over-cook venison and always allow it to rest for at least five minutes before serving in any recipe.


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