Fallow deer are only farmed for venison production as they do not grow commercial velvet antlers. This means fallow deer can be consistently processed before they are two years of age, while farmers of other species have an incentive to retain their deer longer.
Our Australian grown Fallow venison is easily differentiated from Red deer venison on the basis of factors including fineness of meat texture and consistency of cut size.
Fallow venison is often recognised by gourmets as being the supreme venison on account of its sweet and mild succulent flavour, with only a hint of game.
Source: www.venico.co.uk
| Per 100g portion raw | Energy (Kcal) | Protein (g) | Fat (g) | Saturated fat (g) | Poly-unsaturated fat (g) | Mono-unsaturated fat (g) | Cholesterol | Iron (mg) |
|---|---|---|---|---|---|---|---|---|
| Venison | 103 | 22.2 | 1.6 | 0.8 | 0.4 | 0.4 | 29 | 3.3 |
| Chicken breast | 114 | 23.7 | 2.1 | 0.6 | 0.4 | 1 | 90 | 0.5 |
| Beef topside (lean) | 144 | 21.8 | 6.3 | 2.6 | 0.5 | 2.8 | 48 | 1.8 |
| Lamb loin | 244 | 18.2 | 19 | 9.1 | 1 | 7.3 | 78 | 1.5 |
O.V.V. Fallow venison presents the best attributes of red meat as recommended by health experts, without the disadvantages of most other red meats.
- Lean, tender and delicately flavoured
- Consistent, reliable quality
- Available throughout the year
- Economical and easy to prepare
- Virtually no fat
- High in protein, iron and copper and low in saturated fat, energy and cholesterol