Species Taste Guide

Wild Venison is natural, healthy meat that is great for you and your heart. It’s not mass produced or fed supplementary feedstuffs, so will always be one of the best ingredients for you and your family. All of our wild venison is locally managed in the woodlands of Norfolk and Suffolk. We offer a variety of different cuts of wild venison meat so that there is something for everyone’s taste and recipe.

Venison is very lean meat that is high in protein. It is also significantly lower in calories, cholesterol, and fat than most comparable cuts of beef, pork, or lamb. In addition, Venison tends to have a finer texture and is leaner than similar cuts of beef.

The species/texture flavour points are as follows: Scale of strength in flavour 1 – 5 with 5 being the strongest.

Red (5)

Rougher or coarse grain / texture with a dark appearance and stronger more liver based flavour.

Fallow (3)

Finer grain / texture milder than Red but stronger than Roe. Slightly lighter in appearance with the liver flavour apparent when hung for 7 – 14 days.

Roe (2)

Fine grain / texture much milder in flavour and lighter in appearance than the Red or Fallow, an almost sweet tasting venison, with little taste of liver unless hung for 7 days.

Muntjac and Chinese Water Deer (1)

The finest grain and the lightest colour of all the species, this venison has a lovely sweet flavour and is perfect for all dishes. Very rarely does the taste of liver appear in Muntjac or Chinese Water Deer.