Why Eat Venison?

Why Eat Venison?

Deer in the uk

There are six species of deer currently living in the UK, however only 2 are native- The Roe, and the Red Deer. There are three types of Asiatic Deer- the Chinese Water Deer, Sika and Muntjac, with the Fallow Deer being introduced to the UK presumably by the Normans. They have all found suitable habitats within the UK and their population is around 2 million strong, increasing by an average of 30% each year.


lockdown effects

The lockdown in Britain was incredibly hard for everyone with calamitous effects up and down the country, and with the closure of restaurants and eateries, the demand for Venison dropped 80% which left the numbers of herds of deer climbing exponentially. This may seem a positive reaction to the lockdowns, however as the numbers of deer continue to climb, they are beginning to damage the environment around them. There are no indigenous predators to deer in Britain, except Humans, meaning the job falls to us to keep the population viable, as well as protecting the other habitats being destroyed.

Large red deer stag standing in the early autumn mist

why eat it?

Venison is naturally sustainable in the UK, it is all completely free- range and incredibly healthy in comparison to other red meats. It is a fantastic source of protein, containing more than beef, pork or chicken. It’s also naturally low in fat, and saturated fat- more so than any other meat. Venison is also completely free of carbohydrates, contains fewer calories than even chicken and is naturally low in sodium. It is also completely safe and very healthy for pregnant women (providing that, as with all meat, it is cooked correctly). It is naturally very high in haem iron which helps to produce extra blood and transports oxygen from the lungs around the body, as well as assisting in baby’s growth and health.

Venison also contains lots of other essential vitamins and minerals, including the B vitamins, which help to regulate metabolism and may lower “homocysteine build-up in the blood”. Therefore reducing your risk of a heart attack or stroke. Even the small fat percentage that is in deer contains a high amount of “conjugated linoleic acid” which can protect against cancer and heart disease!



Fallow deers at a haystack

farm wilder venison


Our deer may not be reared on the brilliant regenerative farms we work with, but the control and care of wild deer herds are just as important to our environment and our wildlife. Deer are intermediate feeders, foraging for nuts and seeds along with legumes and grasses. All our deer is from Forestry England sites throughout the South West of England, and we will only accept copper shot.


All in all, venison is a fantastic meat. Even if you ignore all the wonderful myriad of health benefits, venison is a delicious, indigenous and sustainable meat, and by consuming it, you’re even helping the population to thrive! What more could you ask for?


View our Venison meat and recipes below.

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Venison Gravy

By mcsophie | November 23, 2021

Serves 4 | Prep 10mins | Cooking 15mins The perfect gravy to go with a wonderful wilder Venison roast. Ingredients 100ml red wine 2 tsp redcurrant jelly 2 sprigs rosemary 250ml beef stock Salt and pepper Method Whilst your meat rests (see Roast Venison Haunch Recipe) Add the red wine, redcurrant jelly, and rosemary to…

Venison Haunch

Roasted Venison Haunch

By mcsophie | November 23, 2021

Serves 4-6 | Prep 10mins | Cooking 50mins Fragrant and full of wonderful game flavour, the slow roast allows the taste to develop and the meat to become tender. The natural flavours are beautiful in this recipe. An easy way of cooking venison- suitable for even a first time venison chef, this recipe is sure…