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Fallow deer

The Romans may well have introduced fallow deer to England from Turkey in about 150 AD. Nearly 1900 years later some of these fallow were taken from England to New Zealand. They are certainly not as common as red deer (venison). Our supplier sources most of their Fallow Deer from the Marlborough region.

Fallow deer are significantly smaller animals than red deer. The meat has a finer texture and milder flavour, and is considered by some to be the finest deer for eating.

Deer don’t develop the intra-muscular fat known as ‘marbling’ in the meat. Fallow venison can often have more fat than other types but generally this is confined to the exterior of the meat. For this reason, fallow deer is a good choice if you want to roast a whole leg of venison. The fat on the outside will keep it moist – and it will fit much easier into the oven!

Wild Gourmet - Wild Meat

Wild Gourmet Distribution, 375 Estuary Road, South Shore, Christchurch 8062. Telephone: 022 011 6107
wild.gourmet@xtra.co.nz
All Products MAF Inspected