| No longer just the 'meat of kings', farmed venison is ideally suited to the health and culinary demands of today's discerning consumer. A naturally lean meat, farmed venison provides a welcome alternative for red meat lovers on low fat, low calorie or low cholesterol diets. Farmed venison is: • an important source of iron, it has a higher iron level than other red meats. • lower in fat and cholesterol than even skinless chicken. • easily digested because of its low fat levels. • a good source of protein, vitamins and important trace elements. Forget venison's reputation for being tough, difficult to cook, with a strong 'gamey' taste. Farmed venison is consistently tender with a mild yet distinctive flavour and is ideally suited to today's fast cooking methods. With little fat and sinews there is minimal wastage or shrinkage and cooking with a quick, intense heat binds in all the goodness. |  |