Hungarian Red Deer are noted for the quality of their meat. Slaughtered whilst grazing in the field, the animals suffer no transportation stress, which can adversely affect both the taste and texture of the meat. Minimum amount of fat and lower in cholesterol than chicken. A unique but subtle flavour, not to be confused with wild venison, where the unknown age of the animal and its foraged diet can lead to a strong and excessively gamey taste. Hung for between 7 to 14 days.