Red Deer Meat

Red deer (Cervus elaphus scoticus) are widely distributed throughout New Zealand. They originate from some of the prestigious game parks in the United Kingdom. The characteristics of these herds in New Zealand were preserved for many years by geographical isolation. For example the Otago region had animals sourced from Scotland with typical recognizable features. Similarly the Rakaia, Nelson and Wairarapa herds were derived from English game parks. Over time, however, the purity of these lines has become diluted and therefore the antler structures less clearly distinctive from any given area.

Venison is a healthy red meat, with virtually no fat or cholesterol. It's also high in protein and an excellent source of bio-available iron.

Farm raised New Zealand venison is exported worldwide; however Western Europe (including Scandinavia) is the major market for New Zealand venison exports, taking approximately 85 percent of total exports. Germany is our largest single market, as venison is an important part of traditional German autumn and winter cuisine. Other major European markets include Belgium, Sweden, France, the Netherlands, Austria and Switzerland. The USA is the industry's main export market outside Europe.

Red Deer Meat. The Red Deer is one of the largest deer species. It is a ruminant, eating its food in two stages and having an even number of toes on each hoof, like camels, goats and cattle.