Rearing
The hunter refers to the deer as fur-bearing wild animals. Another type of deer are commonly known as swamp deer. The swamp deer belong to the genus of deer and are also related to reindeer and moose. Deer are no longer found only in the free wild today, otherwise the meat would be unaffordable. Today, deer are reared in fenced enclosures so that they can grow quickly and are under constant observation. This method makes deer meat affordable today. Deer meat can be obtained directly from hunters, in some butcher specialty stores, as well as at game shops.
Deer Meat
The deer offers the consumer many flavor-rich cuts of different sizes. Of particular interest to consumers are cuts such as the back, shanks, shoulders or the ribs. In some cases, neck and haunches, as well as the belly are also sold, which are excellent for making a tasty soup. However, the most interesting cut is considered to be the deer fillet, as it is very tender. The deer fillet contains almost no fat and is ideal for pan-frying.
Cooking
Deer should generally be slow-cooked if it is not a fillet cut. Deer meat is ideally suited for stews. This makes the meat wonderfully tender and also results in a tasty sauce. The deer fillet, on the other hand, should be pan-fried as briefly as possible. The deer fillet becomes particularly interesting when it is wrapped in a herb coating or a leaf dough, which keeps the meat juicy. Game, including venison stew, goes well with ketchup and red cabbage. Often, deer is also eaten with cranberry compote, as this gives the deer a sweet and slightly sour note.