Why Venison?
1. It’s leaner than farmed meats
Venison has a far lower fat content than traditional farmed meats. Deer meat has not undergone selective breeding to increase fat content, which domestic animals have. Deer are more active and eat a natural diet as opposed to grain or corn, which is often fed to domesticated animals.
Did you know the international athletes diets at the 2014 Glasgow Commonwealth games ditched chicken in exchange for Scottish Venison?
We are often asked: “is venison good for you?” ………………. of course is.
2. It contains a healthy dose of Omega-3 fatty acids and masses of iron
Omega-3 is often associated with salmon, however deer meat has an optimum ratio of Omega-3 to Omega-6 fatty acids, making game one of the healthiest sources of good fat on the dining table.
Venison has higher iron levels than any other red meat.
Did you know has less fat than a skinned breast of chicken?
3. Venison is value for money
The wild deer population has never been larger in the UK and due to a short hunting season, our Wild Roe boxes are extremely great value for money. We offer Free delivery for orders over £100.
4. It’s easy to prepare
Don’t be put off Millbank Venison has a great selection of prepared cuts of meat such as venison steaks and fillet, or sausages and grill packs.
5. Low carbon footprint
All the venison sold is not intensively farmed and sourced locally, the carbon footprint of the industry is relatively small, with very few miles from ‘farm to fork’.
6. Conservation and sustainability
The wild venison industry plays a fundamental role in managing the populations of these animals in the UK; without the work of SNH, landowners and Eskdalemuir Forestry, populations would increase to unsustainable levels.
7. Venison is antibiotic-free
With growing concerns about over-consumption of meat containing antibiotics and antibiotic resistance in the headlines, we are very proud to say our farmed deer and wild deer meat is antibiotic-free.
9. Venison is flavoursome
These wild animals walk, and run all day, working their muscles making their meat far more flavoursome than domesticated animals. We hang all our deer meat with the skin on for an optimum of 10 days. The result is a wonderful rich flavour unlike any other.
10. It’s versatile
People often shy away from preparing deer meat, as they are unsure on the best recipes. Prepare it much the same as any other meat. It will combine perfectly with produce that is also in season such as hedgerow fruit and root vegetables.
This Blog has been based on ideas from and Evening Standard Food and Drink Article by Katie Laugh
