There’s a new red meat in town that has been around for centuries. Tender, incredibly lean and full of rich flavour, deer and elk from Canadian farms are two of the healthiest meats you can serve to your family.

High in protein, with only a trace of fat and cholesterol, this dark red meat fits perfectly into the 2003 Nutrition Month theme: Healthy Eating … Tasty and Easy! And delectable farm-raised deer and elk are both quick and easy to prepare at home.

Deer and elk are native to Canada, and have been farmed for thousands of years around the world. While the Canadian industry is barely 30 years old, there’s a growing demand for this heart-healthy meat. In fact, venison consumption in North America almost tripled between 1990 and 2000.

Serge Buy, executive director of the Canadian Cervid Council, representing 2,500 deer and elk ranchers, says the animals are raised naturally and roam freely in herds as small as 20 and up to 3,000. A grown deer weighs in at close to 300 pounds, while an elk can easily weigh more than 500 pounds. They’re raised in every province except Newfoundland, with the largest production in Alberta, Saskatchewan, Ontario and Quebec.

All deer and elk farmers carefully control the animals’ feed, says Buy. It consists mainly of alfalfa, hay and oats with no added preservatives or growth stimulants. Because the animals are harvested young – about three years of age – the meat is exceptionally tender. Though the industry will always be small compared to the billions of pounds of beef produced in Canada, Buy says production is increasing to meet the demand from chefs and consumers for this healthful and delicious meat. Between 2001 and 2002 alone, farmed deer and elk production increased by 35,000 animals.

“The demand for farm-raised deer and elk is growing tremendously,” says Laura Blakey, co-ordinator of the Grandview Farms processing plant near Orillia, Ontario, which handles the meat of about eight Ontario farmers. “People are definitely looking for something different beyond beef and pork,” she says, “and they want meat that’s naturally raised without growth hormones or antibiotics.”

Consumers can also be reassured that farm-raised deer and elk meat is safe, Buy adds. “Canada has one of the toughest food safety records in the world,’ he insists, “and our industry has worked hand-in-hand with government. In many instances, the elk and deer farming industry in Canada is an international leader in the food safety sector.”

As for the taste, Blakey says, “Farmed meat is much different that wild venison because it’s processed properly in registered plants. It is milder and incredibly tasty. I absolutely love it, and it’s so nutritious with almost no fat!”

Fresh, locally-farmed Canadian elk and deer are often found on the menus of three-star restaurants, paired with rich sauces or fruit such as tart cherries. But this “other” red meat is increasingly available in specialty butcher shops in familiar cuts such as steaks, roasts, stewing meat, even ground meat and sausages.

Deer and elk are easy to cook at home, and interchangeable in recipes. The only rule is, don’t overcook it! Because the meat has so much flavour, it needs little more than salt and pepper. Use a meat thermometer when cooking roasts and it’s practically fool-proof! This healthy meat can also be barbecued or pan-fried on high heat. Less tender cuts can be simmered in a slow cooker.

When you’re tired of the same old beef and pork, check out the new red meat on the market –farm-raised Canadian elk and deer.

-30-

For more information, contact: Serge Buy, Canadian Cervid Council, 613-874-9994