Venison has more protein than any other red meat, it is also particularly rich in iron, which prevents anaemia and is good for energy levels it is also important for muscle growth and repair, hormone production, brain function and sleep.
It’s full of B vitamins: B2 (riboflavin) and B3 (niacin), which help regulate metabolism; and vitamin B6 and B12, which may lower homocysteine build-up in the blood, thus lowering the risk of heart attacks and strokes. The high levels of simple and complex B vitamins also help you convert the food you eat into energy, and play a vital role in brain and nervous system function.
Why is venison so good for you?
It’s super high in protein, and exceptionally low in fat.
Venison is an excellent source of protein, as it is rich in protein but very low in fat. Not only is it a low-fat meat, but its levels of saturated fat are much lower than in other red meats
It’s ultra low in calories and almost carbohydrate free.
Deer meat is practically free of carbohydrates and contains fewer calories than an equivalent uncooked portion of either beef or chicken breast
It’s very low in sodium.
With all the talk of reducing our salt intake for our health, venison meat is naturally low in sodium, so it’s genuinely better for your heart than other red meats
It’s super rich in vitamins and minerals.
It contains minerals that are so good for your overall health, including iron, phosphorus, potassium and zinc. Plus, vitamins B6 and B12, riboflavin, niacin and thiamin.
Add to this our West Country Premium Venison is also strictly controlled for levels of hormones, testosterone and is very low in adrenalin. Traditional methods of venison captured and served as wild game, can be very high in levels of adrenalin which gives venison game meat its sticky and strong flavour.
Where does the word venison come from?
A clue lies in the name: the word “venison” comes from the Latin verb for hunting; Venare.
For centuries, venison was restricted to the wild meat that landowning families sourced on their large country estates. The Normans and the Plantagenets demarcated much of England into royal forests, preventing farming on those lands in order to promote the growth of deer, wild boar and specific birds they enjoyed hunting. It thus became almost impossible for ordinary Britons to eat any venison unless they poached it, and the penalties for that were severe.
This enhanced a perception that venison was intrinsically high-end or “posh”, the effects of which linger to this day, but here at West Country Premium Venison we’re challenging those perceptions, offering a premium product for for the taste buds and tables of anyone wishing to eat a healthy balanced diet rich in iron, protein, heart and artery loving lanoleic acid, essential nutrients, minerals and all while being very low in fat.
Our on site abbatoir
Our commitment to husbandry on our farm began long ago with a passion to provide the very best conditions for the whole life of our animals.
Travelling our deer to slaughter, it became obvious to us that there was a way we could improve the process for our own animals whilst ensuring the most premium meat product for our customers.
In 2018 we started plans to build our own abattoir, like everything we do it included the best of everything in contemporary state of the art design, from handling pens to butchery, a development kitchen and conceptional chiller system for the very best in 30 day dry aged meat production.
We have compiled the most complex team of expert butchers, our award winning vet, an exceptional Chef Ambassador alongside our own farming passions to bring the very best practices to our abattoir. Our deer are culled in their usual daily processes, meaning they are not subjected to undue stress, bullying, chasing or fear.
It is also why we built our very own on-site abattoir where all of our deer are culled in dusk conditions with no bullying, chasing or stress. Simple, one at a time and with 100% effectiveness, perfection and kindness to our animals.