Hussey's General Store's family owned Dorr Pond Farm

North American farm raised venison is one of the healthiest meat choices available today. Deer are raised in a natural environment with a diet of grasses, forages, grains and mineral supplements that give their meat its characteristic mild flavor and tenderness. Farm-raised deer are efficient grazers and have a low impact on the land. Their ability to graze on native vegetation and to conserve water naturally in their bodies makes raising them ecologically sound. Dorr pond is the deer farm owned and operated by Hussey's General Store, therefore our venison is locally raised.

Deer farmers and ranchers monitor their herd's health. They are raised free-ranging or farm pastured without growth hormones or harmful chemicals. Most deer are slaughtered at 18-24 months of age when they are tender and mild in flavor. By taking deer to state or federal meat plants, they are less stressed at the time of slaughter, thus keeping the meat tender.

History: Deer have been farmed for thousands of years, back to the times of the Pharaohs. From Aristotle's writings, we know that the Greeks kept deer in parks and served venison at fabulous feasts. In medieval Europe, venison was reserved for the nobility and it's consumption was considered a sign of high social status. Early European pioneers in the new world make venison a staple of their diet.

Healthy Choice

• Venison has less calories than beef, a fraction of the fat, abundant protein and is low in cholesterol.
• Venison deserves a prominent place in today's health conscious diet.
• Farm-Raised Venison is consistent with the American Heart Association's dietary guidelines for healthy American adults when used as part of an overall healthy diet.
• The dark appearance of venison, compared to other types of meats, is due to the higher iron content, an attribute of particular benefit to women.
• Venison is high in vitamins B6 and B12 -Research has found that people with allergies are usually able to tolerate venison.

Selection of Cuts
Prime: Saddle and Rack (contains loins) - very tender Haunch: Hind leg, steaks, roasts - tender Shoulder: Front leg, roasts, stew, ground

Handling
Follow USDA guidelines for storing and preparing red meats. Keep refrigerated or frozen. Venison is state inspected or USDA inspected depending on various state regulations. Hints for Preparation: Because venison is so lean, it is best to cook the prime cuts over high heat for a short time.

Venison's high protein level causes it to continue cooking when removed from the heat source. Venison should be pink when served. Less tender cuts such as shoulder, roasts and stew meat require slow braising or oven roasting in liquid. For those preferring well done meat, remove prime cuts or burgers when medium-rare. Cover and let set until pink color disburses. You may also cook with high heat, and then add a little wine or stock. Cover and simmer or slow roast until done.