Growing up in a rural area, deer season often meant that we were going to endure Sunday dinners of tough, gamey flavored venison to pay tribute to the long, cold hours spent by our family hunters to put this meat on the table. It is amazing how many people must have had similar experiences with venison because the most common question asked of us, "Is the venison tough? Does it have a strong, gamey flavor?" There are many reasons why the meat of a deer taken in the wild might have these characteristics:

All of these factors are difficult if not impossible to control in the wild. However, raising deer on a farm in a managed environment results in tender, lean and flavorful venison.

As illustrated by the table below, the health and nutritional value of venison exceed beef, pork and lamb. It provides an excellent red meat substitution for chicken or fish in low fat, low cholesterol diets.

Source: U.S. Department of Agriculture and ESHA Research; analysis of venison done by the National Food Laboratory Inc. (based on 3-oz. Cooked portions)

Our deer receive no hormones, animal byproducts or antibiotics. They are raised on improved pastures and alfalfa hay year round. In the winter, we provide cracked corn to maintain energy levels. Beginning in the spring, we provide a supplemental feed formulated to maintain higher levels of dietary protein and this is carried through the summer. It is important to remember that formulating a supplement should be done based on knowledge of the specific requirements of the deer and what may be missing from your pastures.