Order Speciality Venison: New Choice of Fallow, Muntjac or Chinese Water Deer

Over the years we have often been asked by both customers and suppliers to differentiate between the different types of venison we sell according to deer species. In our catchment area of Suffolk there are five different species of deer supplied to us by gamekeepers, stalkers and wildlife managers: namely red, fallow, roe, muntjac and Chinese water deer, and we never know which is coming when!

Types of Venison

Up to a year ago, the dominant species in our area were fallow and muntjac deer – fallow deer are the largest producing an average carcase ready for butchery of about 30-40kg while the muntjac is much smaller with an average carcase size of around 5-7kg. The other three species were only supplied very occasionally which meant that our venison offer was quite simple – fallow carcases provided the larger joints while the smaller cuts came from the muntjac.

(Above left: Muntjac Haunch on the Bone. Above right: Fallow Haunch on the Bone)

But recently Chinese Water Deer populations have surged, liking the habitat along the Suffolk river valleys. Chinese Water Deer is another small deer species, slightly larger than muntjac, but offering a similar size of joint following butchery. It also has a reputation of being the finest tasting of all the deer species, producing venison which tastes very like lamb. Prior to the increased availability of Chinese Water Deer, muntjac were regarded by many as the best venison due to a sweet flavour and finer texture, differentiating it from Chinese Water Deerin taste.

Chinese Water Deer and Muntjac now available to buy

To capture this wider range, and to give gourmets a greater choice over the venison they eat, we are now able to offer Chinese Water Deer and Muntjac as separate products. They can both be bought as whole carcases (either jointed into the primal cuts – two haunches, two shoulders and the saddle – or not) which is ideal for a big open fire pit barbeque, referred to Asado in South America. A woodfire is left to burn down to embers (or alternatively – and simpler – is to light charcoal), after which a large grill is suspended over the embers to support the carcase. As a social event, it takes some beating! Alternatively the butchered cuts from the three species – fallow, muntjac or Chinese Water Deer – are available as options when purchasing venison loin fillets or haunches. 

Image credits:
Muntjac (main): Photo by Amee Fairbank-Brown on Unsplash