Venison (Cervus elaphus)

Introduction:

Characteristic of deer meat is its dark and reddish-brown colour. The noblest part is the back, on the underside of which are the tender fillets, followed by the haunches and the "leaves" (shoulders). Fresh deer meat is also available during the hunting season in autumn and winter. The meat resembles beef in consistency and flavour, but has a stronger aroma.

Use/Preparation:

The meat can be braised, roasted and smoked and is sold as pâté, ham or sausage.

Health:

Venison is particularly low in fat and high in protein. B vitamins, iron, zinc and selenium are also present in high amounts in venison.

Alternatives:

Other game meat such as wild boar, venison and beef are suitable alternatives.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	120/502
Fat	2,4 g
Healthy fatty acids	1 g
Carbohydrates	0 g
Sugar	0 g
Protein	23 g
Salt	0 g