If you want to taste premium processed deer
venison, may we suggest:
"Venison Summer Sausage with
Jalapeno and Cheese" from
Or, Broken Arrow Ranch's
"Wild Boar Smoked Ham",
"South Texas Antelope Kabobs", or "venison chili
Types of Deer Venison
Technically, any wild game meat is called venison.
However, in common usage, the term venison has come to mean the meat of
deer, and often, antelope. Sometimes you will hear Elk or Wapiti
called venison, too.
At fine restaurants, always ask "what
type of venison is it?" Knowledgeable staff can tell you or
will offer to ask the chef. So you are in the know:
Axis Deer meat is the mildest
and most like fine beef, but without the marbling and fat. Any fine
beef recipe works well with Axis deer meat. Axis Deer are native
to India but in greater abundance in Texas, Florida, and Hawaii in the USA.
You'll probably be getting Axis Deer venison in a restaurant from
Broken Arrow Ranch
harvests the deer in the wild from many fine ranches in Texas and sometimes
in Hawaii or your Axis may come from
where the Axis are actually hauled from fine ranches to a
humane slaughter facility. We understand that Australia and New
Zealand are also getting into Axis venison production.
Elk venison meat is extremely
popular in the mountain states and Canada. There are large Elk farms
in the agricultural areas of many states. Typically, restaurant menus
will say Elk, not venison. Restaurant Elk meat is typically served with a
rich sauce or gravy and many times with hearty vegetables in the sauce.
Fallow Deer meat is an
historical European choice. Fallow can thrive in colder climates and
were the European venison of kings. Fallow venison is a stronger
flavored meat and has many excellent recipes that are adapted to this flavor
favorite. Juniper berries do nicely with this meat. Fallow deer
are grown on deer farms all over the USA and abroad.
Red Deer meat
is most abundant and much of the restaurant
Red Deer or Wapiti from New Zealand. This
venison charmer is quite
manageable with most fine venison recipes doing
very well with it.
Much of New Zealand Red Deer meat (and perhaps
Wapiti and Elk) is
marketed under the name "Cervena". New Zealand
feels this gives their
venison an identifier like "Champagne" gives the
image of a quality
Sika Deer meat is probably the strongest
flavored venison meat. Sika
are or were prevalent in the Northwest USA,
originally coming from
China. Sika are a Chinese favorite and there are
many Sika Deer farms
in China and Mongolia.
South Texas Antelope venison is a mild
and abundant favorite in
restaurants. This antelope is a native of India
and Pakistan and called
Nilgai. It is very abundant now in south Texas,
ranging freely on large
ranches. The meat is natural like most
venison's, low in fat, chemical
free, and delicious.
Broken Arrow Ranch
is main vendor here.
Important note: Never, ever, accept
venison that is medium to well
done...In venison talk...this is "over-done".
Whitetail Deer and Mule Deer meat won't be found in restaurants. As Whitetail Deer and Mule Deer
are native to the USA and, in many states, technically owned by all
citizens, they are not allowed to be harvested for commercial sale.
(No, we don't know why Elk are.) People can hunt Whitetail or Mule
Deer for their own use or you can often buy from processors the meat that
hunter don't pay for or pick up. Whitetail deer meat can be mild or
strong depending on many factors: what the deer was eating when
harvested (strong weeds can affect taste), how the meat was dressed, how the
meat was harvested.
can purchase venison for yourself. Typically, vendors offer the
prime cuts such as backstrap or tenderloin,
T-bone steaks, ham steaks, and cutlets.
Because every animal also produces lots of
you can purchase it and use hamburger recipes or
you can let excellent meat artists provide you
sausages, snack sticks, jerkies, and dried rings.