Roe deer meat is highly prized in many parts of Europe and is considered one of the finest types of venison.

Flavor Profile: Mild but distinct: Compared to larger deer (like red deer), roe deer meat is more delicate, tender, and less “gamey.”

Slightly sweet and nutty: Many describe it as having a subtle sweetness, sometimes with hints of herbs or nuts depending on the deer’s diet (they feed a lot on woodland plants and herbs).

Lean: It has very little fat, which makes the flavor clean, and light compared to farmed meats like beef or lamb.

Texture: Since roe deer are smaller, their muscle fibers are finer, resulting in a softer bite.

Lean: This means it can dry out if overcooked, so it’s usually best cooked rare to medium-rare.