This truly is a fabulous time of the year On Cape (although, honestly, every season here has many highlights). Our cold mornings give way to the lower 50’s — much more tolerable than what I’ve been seeing the Midwest going through!

Fortunately for us, we are that left arm on the Northeast coast that sticks into the Atlantic and stays warmer longer. It also means our hunting friends are more inclined to get out there and do what they love to do: Mostly hunting for deer, turkey and pheasant to keep them supplied with protein through the winter months. When we are lucky enough to be gifted some of the bounty, we certainly make the best use of the animal, to honor its life and sacrifice.

My wife, Kate, and I were both raised on venison and it is still our favorite game meat. When we lived in New Zealand, we were able to regularly have farmed red deer on our restaurant menus; what an amazing product.

The first time we toured the South Island we went to a red deer farm. The farm as a whole was impressive: Their sustainability practices and animal welfare was reflected in the quality of the meat. This herd was naturally raised with no antibiotics, no growth hormones and all grass-fed. These animals produce meat high in protein, B₆, B₁₂ plus iron and low in fat and cholesterol.

New Zealand has been able to target much of the world's recent demand for healthy living. Consumption of farmed venison in New Zealand is up as well as exports all over the world. Note: If cooked hot and fast, farm-raised venison is moist, tender and without the gamey taste normally associated with wild venison.

In the 19th century, deer were brought over to New Zealand from a variety of counties, mostly from England and the Scottish Highlands where red deer are native. They were introduced purposefully for sport, mostly on the South Island. Naturally, with the abundance of food and no predators except humans, the deer became an invasive pest as their numbers grew. Today there are several mixed species in more remote parts of New Zealand; mostly however, they are farmed and have become the basis of a thriving farming industry for domestic use and export.

Meanwhile, here in the States, there are a limited number of farms raising game. I don’t believe beef or pork producers need to worry about venison replacing your standing rib roast or Christmas ham. (Another interesting tidbit is President Roosevelt facilitated having North American moose and elk introduced also as a sport animal; I’ll get back to you on how that worked out.)

How many of you have tried eating game, either wild or farmed?

If you haven’t given farm-raised venison a try, you just might be surprised by its flavor and taste. Expand your culinary repertoire.

Live well. Happy Holidays!

Raising your game

Join for free* to continue reading.