Meat
Venison
Venison is the lean red meat of deer species, fine-grained and low in fat with a clean, mildly gamey flavour that varies by species, age, and diet. Wild hill venison tastes more aromatic than farmed park deer; prime haunch and saddle suit roasting, while shoulder and shin excel in slow cooking. Culinary traditions from Scotland to New Zealand and continental Europe treat venison as a premium game meat for roasts, stews, sausages, and cured products.
Also known as: Chevreuil / Cerf
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A sample of named types with their own origin and culinary profiles. Showing 10 of 14.
Characteristics
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.4 g
- Saturated Fat 4.78 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.05 g
- Polyunsaturated Fat 0.96 g
- Cholesterol 66.3 mg
- Sodium 60.4 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.7 g
- Water 64 g
- Energy 187 kcal
- Water 64 g
- Protein 20.7 g
- Animal Protein 19.7 g
- Fat 12.4 g
- Saturated Fat 4.78 g
- Monounsaturated Fat 5.05 g
- Polyunsaturated Fat 0.96 g
- Trans Fat 0.2 g
- Vitamins 41.9 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.37 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.5 µg
- Vitamin B12 — Cobalamin 1.5 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
- Minerals 290 mg
- Major Minerals 280 mg
- Trace Minerals 10 mg
- Salt 0.15 g
- Sodium Chloride 0.15 g
- Cholesterol 66.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.5 · vitamin-a: 20 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.37 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.5 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Sodium: 60.39 · Potassium: 190 · Calcium: 30 · Iron: 2 · Zinc: 3 · Iodine: 5 ·
Muscle meat is protein-dense with variable marbling fat.
In the kitchen
Culinary partners and combinations that usually underperform with Venison.
Pairs well with
Classic and complementary matches
- Cocoa
- Garlic
- Juniper BerryGame classic
- Red CurrantJelly
- Thyme
- Wine
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Deer hunting supplied meat, hides, and antler tools to Ice Age and early Holocene societies across the northern hemisphere.
Norman forest law reserved deer hunting for elites, embedding venison in aristocratic English and European cuisine.
Deer were introduced to New Zealand, later establishing a major farmed venison export industry.
Farmed deer systems and vacuum-chilled export expanded global restaurant demand for consistent venison supply.