Saddle of venison removed and trimmed

Roe deer - For real gourmets Juicy & tender with a first-class aroma

Roe deer could arguably be described as the most tender meat among the game species. Besides the leg, the back is one of the most exquisite cuts of venison and is therefore particularly popular with gourmets. Compared to the stately stag, roebucks are somewhat narrower and lighter

The characteristic dark red colour known from deer is also present here, but is somewhat less intense. The aroma of the venison fillet is similar: fine-grained and rich in protein, it has hardly any fat deposits and convinces with a wonderfully subtle gamey flavour

Venison - simply delicious and healthy!

There are even more reasons that speak for game meat. Because of its life in the wild, the meat is one of the particularly high-quality varieties. Living in the wild, only the best food is on the menu of wild animals. This includes herbs, grasses, fruit and fresh leaves

This makes the meat not only extremely high-quality, but also rich in protein. In addition, game meat is low in fat and has a high proportion of healthy omega-3 fatty acids. The deer's lifelong freedom of movement and balanced diet make the meat particularly fine, juicy and tender, with an unmistakable dark red colour. So absolutely ideal for a conscious enjoyment of meat!

What makes our venison fillets so special?

At Fitmeat, we place the highest value on fine cuts of meat. That's why our master butcher trims the roe deer backs and trims them into noble pieces. The back is characterised by its particularly fine structure due to the short fibres

Our high-quality venison comes exclusively from wild animals that live in the wild and were shot by experienced hunters in Salzburg and the Königsbrunn region of Lower Austria.

Since Fitmeat places the highest priority on perfect quality and respectful treatment of animals, we strictly distance ourselves from game from creel hunting. Any rushing or driving of the animals represents a high loss of quality and is strictly rejected by us and our hunters.

Instead, we take a mindful approach that does not cause any stress to the wild animals and thus ensures a high meat quality and fine texture

What distinguishes our game from others?

After a successful hunt, the game is taken to a selected butcher where it undergoes another veterinary examination before the meat is matured. Only then is the game processed into genuine game specialities by master butcher Martin Böck in Rastenfeld with a trained eye and a careful hand.

In addition to the classic cuts such as backs, legs or ragout, specialities such as venison burger patties are also produced. Hunters and butchers work hand in hand to guarantee the best possible game quality.

This includes, among other things, an exact shot, a close cooling chamber and the professional and flawless processing of the venison