Red Stag Acres

Red Stag Acres

What are Red Deer?

Red Deer are native to Europe and were introduced to England by the Romans over 2,000 years ago. They are closely related to North American Elk. Red Deer have been farmed in China for many centuries and are currently farmed extensively in New Zealand. Today, Americans are consuming over a million pounds of commercially raised deer meat (venison) annually. Most of the market is supplied by New Zealand.

What’s so great about venison from Red Deer?

Red Deer venison is a lean, fine-grained, mild, tender meat with a delicate flavor that is distinctly different from wild game venison. It’s low in fat, calories and cholesterol and ideal for Atkins dieters who are also concerned about cholesterol. Click here for our Comparative Nutrition Table.

Our Red Deer are raised on pasture supplemented with locally grown hay and grain, minerals, and fresh water and our herd is inspected annually by an accredited veterinarian.

All processing is at a licensed facility in the presence of a state meat inspector.

A variety of products are available, including steaks, burger patties, boneless loin and more.

How should I prepare it?

Venison is lean and cooks much faster than traditional red meats because of its low fat content. Special care must be taken not to overcook.

· Brush with oil to prevent sticking and to retain natural juices.

· Preheat oven, skillet or grill before cooking.

· Never salt steaks before cooking. This inhibits browning and removes juices.

· Cook quickly on high heat to prevent drying.

· Grill or pan sear venison until brown on the outside but still pink in the center. Approximately 1 to 2 minutes per side for ½ inch thickness.

· When roasting or slow cooking sear meat with oil in a skillet before placing in a preheated oven at low temperature to cook slowly. Most importantly: do not overcook! Overcooking lean meats leads to dryness.

Do you sell breeding stock?

Please email inquiries regarding the availability of breeding stock.

info@redstagacres.com