Ruqayyah Snyder
In Australia, the two most popular species of deer used for venison are fallow deer and red deer. Elk is another variety of deer used for venison, although it is not farmed. In the wild, deer graze on fresh pasture, giving their meat relatively high levels of omega-3. This makes venison a great alternative to seafood. Venison is also incredibly rich in iron and is low in cholesterol, fat, and kilojoules.
| Characteristics | Values |
|---|---|
| Species | Fallow deer, Red deer, Elk |
| Texture | Finer |
| Taste | Subtle gamy taste |
| Size | Smaller than sheep |
| Weight | 50 kg |
| Nutrients | High protein, iron, vitamins, omega-3 |
| Farming | Free-ranging, supplementary feed of grains, hay and silage |
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What You'll Learn
Red Deer
Male (stag) red deer grow to a height of up to 47 inches at the shoulder and as much as 530 pounds. Females (hinds) weigh up to 370 pounds and stand about 90 cm tall. Only the stags have antlers, which start growing in the spring and are shed each year, usually at the end of winter. Antlers typically measure 28 inches in total length and weigh 2.2 pounds, although large ones can grow to 45 inches and weigh 11 pounds.
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Fallow Deer
In Australia, fallow deer were introduced as they were readily available as feral stock and are relatively small, making them easier to farm. Fallow venison has a strong flavour, well-suited to traditional recipes using juniper berries. It has a stronger taste than beef and more fat than Axis Deer, but less fat than beef.
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Elk
In Australia, two farmed deer species are most prominent: Fallow and Red deer. However, elk are also farmed for venison in the country. Elk are the exception to the rule that carcass size is the most important factor in determining the quality of venison, as they possess a depth of flavour not found in other species and have the ability to marble.
Australian farmed venison is a highly versatile meat that is lean and tender with a subtle flavour. Deer are free-ranging and can finish on green pasture, but they may also be supplementary fed with grains, hay, and silage. No hormones or growth promotants are used in the Australian deer farming industry, and strict hygiene and processing standards are adhered to. Farmed venison is a healthy meat option as it is low in cholesterol, fat, and kilojoules but high in protein, absorbable iron, and vitamins.
Many Australian producers began their deer farming enterprises with fallow deer as they were readily available as feral stock and are relatively small, making them easier to farm. However, there is very little difference between the various deer species in terms of texture, flavour, or tenderness.
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Sika Deer
The species was previously grouped with nine other diverse species, but genetic differences led to their reclassification. DNA evidence suggests that the ancestor of all Cervus species likely originated in Central Asia and may have resembled the sika deer. Sika deer can crossbreed with other Cervus species, such as wapiti, which has been a concern for the gene pool of native Scottish red deer.
In terms of venison, Sika deer venison is known for having a strong flavour, considered the strongest among different types of venison. The flavour of venison varies by species, with Axis venison having a milder taste similar to beef.
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Axis Deer
Chital deer, also known as axis deer, are native to the Indian subcontinent. They were introduced to Australia in the early 1800s by John Harris, a surgeon with the New South Wales Corps. Chital deer are now found in a few cattle stations in North Queensland and several feral herds on the NSW north and south coasts. They have also been introduced to other parts of the world, including the Andaman Islands, Argentina, Brazil, Chile, Mexico, Paraguay, Uruguay, Alabama, California, Florida, Mississippi, and Texas in the United States, and the Veliki Brijun Island in the Brijuni Archipelago off the Istrian Peninsula in Croatia.
Axis venison is known for having a mild flavour, closer to beef, and a finer texture. It has a lower fat content than beef, and the meat is best served rare or medium-rare to avoid toughness and a gamey flavour. In Australia, the two most popular farmed species for venison are fallow and red deer, with elk being a notable exception due to its distinct flavour and ability to marble.
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Frequently asked questions
Venison is a term used to describe the meat of a deer or antelope.
In Australia, the two most common farmed deer species for venison are Fallow and Red Deer. Elk is another option, known for its unique depth of flavour and ability to marble.
Australian venison is highly versatile, lean, tender, and flavourful. It is also a healthy option, being low in cholesterol, fat, and kilojoules while providing essential nutrients like protein, iron, and vitamins.
Australian deer farming adheres to strict hygiene and processing standards to meet domestic and international regulations. The use of hormones and growth promotants is prohibited, ensuring ethical and sustainable practices.
Australian venison can be prepared in a variety of ways, including Barbecued Spicy Venison Medallions with Mango and Coriander Salsa, and Venison with Mustard Cream and Roast Vegetables.
