SEAVIEW GAME FARM

WHAT IS FARM RAISED VENISON?
Farm raised venison is deer meat raised by farmers, rather than hunted in the wild. Our Fallow deer enjoy a free range lifestyle on a combination of wooded area and open pastures. The pastures provide grass for the deer to graze, and we supplement their diets with grain and hay produced on the farm. Our animals are free from growth hormones and antibiotics.

 

IS FARM RAISED VENISON BETTER FOR ME THAN WILD?
We wouldn’t necessarily say it’s better, as wild game is very healthy. However, hunting isn’t for everyone, and our venison is available year round! 

 

Regardless of whether you eat wild or farm raised, venison is healthier than any other red meat. Venison has higher iron levels and contains omega 3 fats and has less fat than skinned breast of chicken.

 

DOES FARM RAISED VENISON TASTE DIFFERENT?
Many of our customers agree that farm raised venison is preferable in taste and texture than its wild counterpart, as it is velvety in texture and quite tender.  

 

Consumers who believe they dislike the taste of venison usually feel that way when their experience is limited to wild-shot male game animals harvested at hunting season – at the height of their combative reproductive cycle. These animals can be several years of age, have elevated hormones content (lactic acid, testosterone, adrenalin) and may be in poor physical condition and under stress. As such, their meat tends to be tougher, and more gamey in taste.

HOW DO I PREPARE VENISON?
Whether you are grilling your venison, putting it under the broiler or frying it in a pan, there are a few items to keep in mind before you cook your venison to ensure the best flavor.

 

Venison is best cooked simply and swiftly on a moderately hot surface, then properly rested. Venison is very low in fat, and is best served medium-rare. This equates to an internal temperature of 130 to 140 degrees Fahrenheit (55-60 degrees Celsius). Venison is not marbled with fat like beef and therefore cooking beyond that will toughen the meat.

 

It is recommended that you sear the meat before cooking. Searing the meat caramelizes the sugars and browns the proteins present in the meat, resulting in a more appealing color and flavour.

 

 

 

ROASTS:

• Preheat oven to 350 degrees Fahrenheit

• Pat dry and season with a pinch of salt

• Heat skillet over high heat and add meat, searing 2-3 minutes on each side

• Move the venison into the oven and cook until the meat is rare to medium rare and the thermometer registers 130-140 degrees Fahrenheit

• Allow meat to rest for 5-10 minutes to allow the juices to evenly disperse

 

STEAKS AND TENDERLOIN

• Pat venison dry and rub with a little salt and pepper on both sides

• Brush each side of meat with a little oil

• Heat skillet over high heat and add meat, searing 2-3 minutes on each side (fry for one minute each side per cm thickness)

• Allow meat to rest for 5-10 minutes to allow the juices to evenly disperse

 

CHOPS OR RACKS

• Preheat oven to 450 degrees Fahrenheit

• Pat dry and season with a pinch of salt

• Heat skillet over high heat and add meat, searing 2-3 minutes on each side

• Move the venison into the oven, and cook 4-8 minutes per side, or until meat is rare to medium rare and the thermometer registers 130-140 degrees Fahrenheit.

• Allow meat to rest for 5-10 minutes to allow the juices to evenly disperse