Wild Species
Exceptions include Ireland, the Mediterranean islands, and Peloponnese. In Scandinavian countries, deer and game in general only appeared since the beginning of the twentieth century. However, it has spread significantly since then, so that one can find it throughout Scandinavia today.
In game meat production, distinction is made between penned game and free-ranging game. If a deer has spent its entire life in an enclosed area, the meat, and thus also the venison joint later on, will have a higher fat content than would be the case with freely roaming livestock. Many landowners and farmers have long recognized the strong demand for game meat and discovered the breeding of penned game as an additional source of income. However, deer joints and other game varieties were not always so popular. In particular around Chernobyl, there was a heightened risk of radioactive damage and consequences for game. For this reason, venison joints and game meat in general were not, or only partially, released for consumption from particularly affected areas.
Deer Joint alongside Other Game Meats
There are various types of game meat, with the deer joint being one of the most widely used. Deer meat is consumed seasonally. The main hunting season is autumn and winter. During these times, venison and other wild species can be found particularly often on the menus of many restaurants. Deer joints are now also available in supermarkets. Since this type of meat is very expensive due to the laborious breeding and hunting process and requires some skill for preparation, game meat is generally consumed primarily in restaurants.
Deer Joint in the Kitchen
The deer joint can be used for various dishes. It usually serves as a main course, such as wild ragout. Here, the meat from the deer joint is removed and cut into small pieces. After being steeped in red wine for about three to ten days, the meat is braised and served together with vegetables. Wild meat is often served with side dishes like spätzle, fruits, or red cabbage. In rare cases, the deer joint is also used for starters. Examples include pastries, terrines, or carpaccio.