Roe deer are among the most noble of game and their meat is perfect for festive preparations. Roe deer will not be any larger than 70 cm.

Roe deers will usually have not more than three points on each antler. The flesh of red deer is also coarser and tastes wilder than the tender juicy meet of a roe deer. The roe deer doe can be distinguished from the buck by the white patches on its rump.

Habits
Roe deer live in herds distributed throughout Europe from Scotland and central Sweden to the Mediterranean Sea and are also found in parts of Asia. Within the area it inhabits, roe deer prefer to feed on the young leaves of deciduous trees but they are also found in larger forests where there is plenty of understory vegetation. Their food consists of leaves and shoots of various deciduous trees, young coleseed, barley, oats, peas and clover. Roe deer cannot live without water and like to lick objects containing salt.

Roe deer like to eat tasty food such as herbs, buds from trees and plants with tender leaves.

Gastronomy
The best parts of the carcass for cooking are the saddle and the haunches. The forelegs of roe deer have little meat and are usually used for pepper venison. Chops can be cut from the tenderloin; steaks are cut from the hindquarter. Tenderloin steaks are a favourite cut taken from roe deer.