About Venison

Venison is a healthy red meat, with virtually no fat or cholesterol.  It's also high in protein and an excellent source of bio-available iron.

Farm raised New Zealand venison is exported worldwide; however Western Europe (including Scandinavia) is the major market for New Zealand venison exports, taking approximately 85 percent of total exports.  Germany is our largest single market, as venison is an important part of traditional German autumn and winter cuisine.  Other major European markets include Belgium, Sweden, France, the Netherlands, Austria and Switzerland.  The USA is the industry's main export market outside Europe.

	Venison Recipe Brochure (634KB)
	Download a brochure containing great venison recipe ideas - or to request a hard copy of the brochure email info@deernz.org

	Venison nutritional composition tables (18KB)
	Recent analysis confirms the healthy status of widely available venison retail items.  Mince, stir-fry, medallions and diced venison have been analysed by New Zealand's Crop and Food and the results included in their nutritional database.

For more information on venison, including recipes and cooking tips, please visit the pages below or go to the New Zealand Venison Website.