What Properties Are Typical of Deer Meat?

Deer meat usually means red deer meat. In principle, however, various subspecies fall under the genus deer – including the roe deer. The characteristics of deer meat include the dark red to brown colour, the long-fibre structure and the consistency comparable to beef. Young animals provide particularly tender meat. The taste is typical of game: strong and aromatic.

You can recognize fresh deer meat by the fact that it neither smells bad nor has a black or metallic-greenish discoloration. Red deer meat is comparatively low in fat and, with its relatively high content of protein, zinc, selenium, iron and B vitamins, is very healthy. Always cook the meat well during preparation to kill any pathogens in the game meat, then it is safe to eat. Tip: Try our delicious roast venison, as well as our venison goulash with porcini mushrooms and chanterelles. You can live out your creativity with the help of our versatile roast venison recipes. How about, for example, a cranberry sauce or pumpkin puree as a side dish?