With just a third of the calories of beef, a fraction of the fat, and abundant protein, venison deserves a prominent place in today’s health-conscious diet and on your dinner table.

Venison is not always easy to obtain. That which is farm-raised is most often sold to the best hotels and restaurants, while the venison obtained from deer shot in the wild cannot be sold and can only be enjoyed by hunters and friends. Due to the lack of familiarity (with the product among the average consumer) has led to its reputation as meat that is difficult to prepare and best left to an experienced chef. Many have had unpleasant experiences with venison served to them by hunters, due perhaps to improper field dressing of the carcass, or to improper handling or butchering of it, or simply to the way it was cooked. Whatever the reason, there are a lot of misconceptions about venison which is unfortunate, since it is among the most delectable of meats.

From 1990 to 2000 venison consumption in North America almost tripled. Not only did the quest for variety and unusual taste sensations drive the demand for venison, but also the emphasis on healthy and natural foods gave it a significant boost. Venison is high in protein, contains iron, zinc and many of the B vitamins, and is raised naturally, without growth hormones, antibiotics and dyes. In addition, venison is very lean - there is no such thing as “marbled” venison.  A deer has 5% body fat whereas other domesticated animals have up to 25%.  Farm-raised venison is very low in cholesterol.

The American Heart Association has endorsed venison as a heart healthy red meat.

After all is said and done, it is the wonderful taste of venison that has given it its reputation among talented chefs and gourmets the world over. Our venison was recently featured on the "Ready Aim Grill show" on the Outdoor Channel 2 HD TV Network with barbecue chef "Rick Brown" from the Barbecue America show.

We are proud to offer you a healthful red meat that is particularly well suited to your busy lifestyle. Unique and versatile, farm-raised venison is available in a wide variety of ways and is a delight whether it is barbecued, roasted or specially prepared as a appetizer or entrée for a more elaborate meal. Venison cuts are quite similar to beef cuts. You can obtain ground venison, various cuts of steak, roasts, sausage, and stew meat.

TIPS FOR COOKING MAINE FARM-RAISED VENISON

Farm-raised venison is easy to prepare and gives consistently delicious results provided some simple guidelines are followed:

 Always preheat the oven, skillet, grill or barbecue before cooking farm-raised venison.
 Brush with oil before pan-frying or grilling to allow it to brown more readily and retain its natural juices.
 Cook it quickly, at high heat to prevent it from drying out.
 After roasting, pan-frying or grilling farm-raised venison, cover it with foil and rest for 5-10 minutes before serving.
 By its nature, farm-raised venison is tender and delicately flavored. Marinate prime cuts only for the sake of variety—it is not necessary.
 Venison is a dense meat; there is lots of goodness in a small portion.