Red Deer
Red Deer
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Other Names
French: cerf rouge
Origin: Europe
Etymology: Old English deor, beast.

Cervidae family.
Male: buck
Demale: doe
Young: fawn


Cervus elaphus

Also called the common deer, the red deer has a brownish red coat during the summer, changing to brownish gray during the winter. Elegant and sleek, it was considered an animal essential to early peoples’ survival. It was hunted for food, for protection from the cold (its hide), for heat (by burning its bones) and for light (making candles from its fat).

Nutritional values per 100 g

Calories: 116; carbohydrates: 0; fat: 1 to 4 g; protein: 20 g.

It is a healthful meat, containing little fat, but high in albumin, vitamins, protein and iron.


If you’re buying red deer for the first time, a loin roast is a good choice for familiarizing yourself with its flavor and cooking method.

Allow 200 g (7 oz.) per person.

Although they are distinct, both deer and elk meat can be used interchangeably in recipes.


Will keep for three or four days in the refrigerator. For longer storage, place in an airtight container and cover with oil. When entirely covered in marinade, deer meat will keep up to a week… though it will no longer taste like deer!


Forget about hanging the meat to age! That’s a process required only for preserving and tenderizing wild meat.

Red deer is naturally lean meat; it is very dense and shrinks very little during cooking. Depending on the cut, all that’s necessary is to trim it, i.e., remove the fat and sinews.

Loin of Boileau Red Deer with Red Wine, Pepper and Juniper Sauce and Jerusalem Artichoke Purée
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Venison Cutlets in Almond Crust with Cranberry Sauce
Johann Lafer, Johann Lafer's Stromburg, Allemagne

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