A leg cut of farmed venison is nutritionally similar to lamb, and has lower kilojoules, cholesterol and fat than skinless chicken thigh. New Zealand farm-raised deer are free-range fed to produce a tender, mild meat, and only receive steroids and antibiotics when injured. All deer slaughtered for export are three years or younger to ensure the consistent size, flavour, texture and taste of the meat.
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Source: Nelofar Athar and others, The concise New Zealand food composition tables, 7th ed. Palmerston North: New Zealand Institute for Crop and Food Research; Wellington: Ministry for Health, 2006, pp. 51–57.
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