21/10/2025
VENISON here at Greenfeild Game Meats
In the UK, venison is one of the most sustainable meats you can buy and can be ethically sourced with relative ease.
Although the word once meant the meat obtained from any edible game, it is more usually associated with deer. Once considered to be the preserve of the rich, it is now readily available at very affordable prices, especially when compared with other more common meats.
Eating UK-produced venison sourced from wild deer is a key way individuals can support Britain’s sustainable deer populations through humane deer management.
There are probably more deer in the UK now than there have been for the past 1,000 years and these populations need to be managed to keep numbers in balance with the ever changing environment.
There are currently concerns that too many wild deer will negatively affect work to increase biodiversity and impact efforts to plant more trees.
The UK has extremely high standards in relation to deer management and food safety, as well as legal protections which ensures that our deer are humanely culled. All venison must meet rigorous handling and processing requirements before it is allowed to be passed on to the consumer.
Venison is a great source of protein and is incredibly low in fat, containing less fat than skinless chicken. Deer will naturally graze on a variety of vegetation rather than high energy cereals or other concentrated feeds, so the meat is lower is saturated fats but higher in the more beneficial, unsaturated fats.
It also contains minerals that are good for our health, including iron, phosphorus, potassium and zinc, as well as vitamins B6, B12, riboflavin, niacin and thiamine. It is often praised as one of the healthiest meats on the market, having fewer calories and less cholesterol than most farmed meats. It is also especially rich in omega-3 and has a closer ratio of omega-6 to omega-3.
If you are new to venison, you might want to try it first in the form of our mince! It substitutes perfectly into common dishes that you probably make already such as spaghetti bolognese, shepherd's pie or lasagne! Or you you could push the boat out a little and try some prime cuts like loin, perfect for steak and chips or a good ol' steak sandwich.
Many newcomers are surprised by how ‘ungamey’ and subtle the taste is. The flavour can differ between deer species and at what time of year the deer was culled. Contrary to popular myth, meat from older animals will not necessarily be tough.
If you like to find out more about our UK deer, or looking for some recipes head to;
The British Deer Society
https://bds.org.uk/
Or give us a message for some tasty tea!
Source: The British Deer Society
If you've had vension off us previously, we'd love to hear what you made with it and an honest review, we realise it may not be for everyone!
