Scottish venison is a natural, ethical and healthy meat with strong credentials in terms of traceability and sustainability. Wild deer roam freely in the Scottish hills feeding on heather, wild plants and grass. This makes wild venison a deliciously healthy and sustainable meat source. With no natural predators in Scotland, the wild deer population has to be managed by man to keep the numbers at a sustainable level and protect the environment from overgrazing and starvation of the animals in winter.

Different species of deer

Venison in the UK comes from six species of deer, each with its own distinctive eating qualities: 

Red deer

The largest species of deer in the UK, and often served in restaurants. Red deer from Scotland is common, as are park deer.

Roe deer

A native British deer that’s medium-sized and delicate. Roe deer are found throughout the UK, except for Northern Ireland, and are often found near woodlands and forests. Their venison has a wild flavour and is considered by some to be superior to other species.

Muntjac 

The smallest wild deer species in the UK, with carcasses that typically weigh 8–11 kg. Muntjac is available year-round because it breeds all year, but is most commonly available in restaurants from November to May. Muntjac venison is sweet, mild, and flavourful, and yields juicy chops and haunches.

Fallow Deer

A common species in Dorset and the surrounding area. 

Other deer species in the UK include sika and water deer.

Venison is categorised into cuts like roast, sirloin, and ribs, and is high in nutrients and lower in fat than other red meats. Young venison, under two years old, has a particularly low fat content and high protein content. 

Farmed Venison is also available throughout the UK.