RED Stag DEER
The Red Deer (Cervus elaphus) is one of the largest species of deer in the world and is native to Europe, Asia, Iran and is the only deer species found in Africa. It belongs to the Cervidae family, which includes other deer species such as elk, moose, and reindeer. Red Deer are highly adaptable animals, found in a variety of habitats ranging from woodlands and forests to open moorlands and alpine meadows. Red deer have also been introduced to Australia, New Zealand, the United States, Peru, Uruguay, Chile and Argentina. Large numbers of red deer are raised on deer farms throughout the world where they are valued for their meat, hides, horns and velvet. Genetic evidence shows that red deer are not a single species but a species group, the exact number of which remains in dispute. The ancestor of all red deer probably originated in central Asia and resembled the Sika deer. American elk were once thought to be part of the red deer species group but it has been recently determined that elk are a separate species of deer. Elk, Red Deer and Sika can inter-breed to make a mixed-breed deer. TCB Ranch has both Red Deer and Sika and breeding between both species can occur.
Physical Description:
Red Deer are characterized by their reddish-brown fur, although the coloration can vary depending on the season (sometimes turning grey in the winter) and individual genetics. They have a distinctive light-colored rump patch and a light-colored tail with a dark stripe running along its length. The males grow a distinct neck mane. Only the male red deer or Stag have antlers, which begin growing each year as soon as the previous years’ antlers are shed in February. Antler breakage, due to constant sparring and fighting during the rut or “roar”, can diminish the trophy quality of the antlers as the season continues. Red deer males develop “spike” antlers in their first year. As the Red Stag mature, the horns increase in number of points, length and mass with mature Red Stags sporting main beams from 24”-40” long that grow inwards at the top with typically 4- 5 points per side. Any tine, in excess of four on the main beam, often forms a cup or crown at the top, and those Red Stags are referred to as a Royal Stag- highly prized by hunters everywhere. TCB currently has one beautiful Royal Stag on the property.
Adult males, known as stags, are larger and heavier than females, known as hinds. Stags typically weigh between 200 to 530 pounds (90 to 240 kilograms), while hinds weigh between 130 to 330 pounds (60 to 150 kilograms).
Red Deer have a sturdy body with long legs, which aid in their agility and ability to navigate various terrains. They have a distinctive vocalization, including deep roars from stags during the rutting season.
Behavior and Ecology:
Red Deer are primarily crepuscular or nocturnal, meaning they are most active during dawn and dusk, although they can be seen grazing throughout the day.
They are herbivores, feeding on a variety of vegetation including grasses, herbs, shrubs, and tree bark. During the winter months, they may also browse on twigs and buds.
Red Deer are social animals, forming herds consisting of females and their young, while adult males often form separate bachelor groups outside of the breeding season. During the rutting season, dominant stags establish territories and compete for access to females.
Breeding typically occurs in the fall, with the rutting season occurring during this time. Males engage in elaborate displays of dominance and aggression to attract mates.
Diet and Taste
The red deer is both a grazer and a browser and is very adaptable with regards to diet. Increased competition for browse and forbs (preferred by whitetail deer and other species) push red deer to consume more grasses.
Red deer venison for its tender texture and great flavor, it is often considered the best tasting venison in the world, better than Elk. If you eat high quality venison in any of the top restaurants in the world, it will most likely be red deer meat that you are enjoying. Being free-ranging, sustainable and all natural with no added hormones or antibiotics, the red deer venison you harvest on the TCB Ranch is lower in cholesterol than chicken, 1/3 the calories of beef and has less than 5% fat.
Here are some characteristics of red deer meat taste:
Lean and Tender: Red deer meat is leaner than beef, with less fat marbling. This can make it tender and flavorful when cooked properly.
Rich and Earthy: Red deer meat has a distinct, rich flavor that is often described as earthy. This flavor comes from the animal’s natural diet, which may include grasses, herbs, and shrubs.
Slightly Sweet: Some people find red deer meat to have a slightly sweet undertone, especially when compared to other game meats.
Nutritional Profile: Red deer meat is a good source of protein, iron, and various vitamins and minerals. It is lower in fat and calories compared to beef, making it a healthier option for those watching their fat intake.
Preparation Methods: Red deer meat can be prepared in a variety of ways, including grilling, roasting, stewing, or pan-searing. The choice of cooking method and seasoning can influence the final taste and texture of the meat.
Overall, red deer meat is prized by many for its unique flavor and nutritional benefits. It is often considered a delicacy and is enjoyed in various cuisines around the world, particularly in regions where red deer hunting is common.