Game to Eat

Large furred game 

 There are several different types of deer and each one with a different season so this means that fresh venison is available most of the year.   

The three common venison species are: 

Roe Deer – Bucks: 1^st Apr-30^th Oct (England and Wales)

1^st April – 20^th Oct (Scotland)

         Does: 1^st Nov-31^st March (England and Wales)

21^st Oct-31^st March (Scotland)

This deer is indigenous to the UK and has a mild flavour and a fine texture. 

Fallow Deer – Bucks: 1^st Aug-30^th April 

            Does: 1^st Nov-31^st March (England, Wales and N Ireland)

21^stOct-15^th Feb (Scotland)

This deer came over with the Norman Conquest and although it is a delicate meat it is slightly more robust than the roe venison 

Red Deer –     Stags: 1^st Aug-30^th Apr (England, Wales and N Ireland)

  1^st July -20^th Oct (Scotland)

                        Hinds: 1^st Nov-31^st March (England, Wales and N Ireland)

  21^st Oct-15^th Feb (Scotland)

 Is indigenous to Scotland with a stronger, gamier meat










 

Sika Deer – Stags: 1^st Aug-30^th Apr 

Hinds: 1^st Nov-31^st March (England, Wales and N Ireland)

21^st Oct-15^th Feb (Scotland)

Originating from East Asia this deer is similar in size to the red deer. It’s taken so well to the British climate that is has cross breed with the red deer.  It’s a strong flavoured meat 

Other venison can also come from the following species:







 

Muntjac Deer – Available all year round, it is the oldest known breed of deer originating from South Asia.  These deer are smaller with short antlers but unusual because they also have tusks.  It is becoming a popular meat with a good flavour.






 

Chinese Water Deer – Available all year round like the Muntjac this deer is not native to Britain.  It is the only deer without antlers and instead has a good set of canine teeth.