Black Angus - Fallow Deer

How do you cook Fallow Deer?
Since Fallow deer meat is naturally low in fat content, it will dry out quickly. Grilling, broiling or sautéing quickly at high heat will allow the meat to stay tender and juicy. These methods work well for venison or tender cuts because deer meat is most tender when cooked to no more than medium rare. For roasts, since they are initially less tender, you will want to cook in a way that adds moisture. By stewing or braising the meat over a relatively low heat for a longer period of time, you will end up with a fall-off-the-fork tender piece of meat.

What is Fallow Deer?
Fallow deer are mammals with a longer tail compared to other deer, white spots and prominent Adam's apple. There are up to 14 colour variations but they are all born with white spots, which, along with the colour of their coat, they retain for life.

Click on any of the following titles:

Fallow Deer with Wild Mushrooms
Seared Rack of Fallow Deer
Fallow Deer in Sour Cherry Sauce

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Fallow Deer Nutrition Facts Serving Size (100 g) Serving Per Container
Amount Per Serving
Calories 110	Calories from Fat 25
	% Daily Value
Total Fat 2.5g	0.04%
Saturated Fat 0.5g	0.03%
Trans Fat --g
Colesterol 20mg	0.07%
Sodium 0mg	0%
Total Carbohydrate 0g	0%
Dietary Fiber 0g	0%
Sugars 0g
Protein 21g
Vitamine A 0%	Vitamine C 0%
Calcium 0%	Iron 0.15%
Additional information: Average raw cut. ESHA Research with access to USDA database.

Fallow deer are mammals with a longer tail compared to other deer, white spots and prominent Adam's apple. There are up to 14 colour variations but they are all born with white spots, which, along with the colour of their coat, they retain for life. Since Fallow deer meat is naturally low in fat content, it will dry out quickly. Grilling, broiling or sautéing quickly at high heat will allow the meat to stay tender and juicy. These methods work well for venison or tender cuts because deer meat is most tender when cooked to no more than medium rare. For roasts, since they are initially less tender, you will want to cook in a way that adds moisture. By stewing or braising the meat over a relatively low heat for a longer period of time, you will end up with a fall-off-the-fork tender piece of meat.