Roe and red deer produce very different styles of venison, and knowing the difference helps you choose the right cut for the right dish.
Roe Deer Venison
Roe deer are smaller, which means their cuts are naturally finer, leaner and lighter in flavour. The meat is tender with a subtle sweetness, making it perfect for quick, high-heat cooking.
Think pan-seared medallions, tender fillets, or a simple roast served pink. Roe venison pairs beautifully with fresh herbs, citrus, or seasonal greens where the delicate flavour can shine.
Red Deer Venison
Red deer are significantly larger, producing bigger joints and deeper, more robust flavour. This is the venison to choose if you like rich, gamey notes and hearty plates.
Red cuts excel in slow-cooked casseroles, braised haunch, large roasts, or winter stews where the bold character holds its own against root veg, red wine, or smoky flavours.
Which Should You Choose?
Both have a place in the kitchen—it simply comes down to the style of meal you enjoy.
- Choose roe venison for delicate, elegant dishes that cook quickly.
- Choose red venison for strong, full-bodied flavours and comforting, slow-cooked meals.
Explore Our Venison Range
Browse our selection of roe and red deer cuts and find the perfect centrepiece for your next meal.