Roe deer (Capreolus capreolus)

Introduction:

The most popular parts of the roe deer are the back and the legs. The offal is also considered a special delicacy. Venison is available fresh during the season from June to January and frozen all year round.

Use/Preparation:

The meat can be roasted, braised, or prepared as a ragout.

Health:

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

Alternatives:

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

Back to tested foods

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