Red Stag

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It is probable that the ancestor of all red deer, including the Red Stag originated in Central Asia and resembled a Silka deer. The Red Stags ancestry can be traced back to most of Europe, the Caucasus Mountain region, Asia Minor, Iran, parts of western Asia and central Asia. The Red Deer is adapted for life in an open forest. They tend to avoid rugged terrain and require the cover and shade from trees. The males are very vocal and create loud numerous roars that associate with body size and virility. You can hear this at dawn and in the late evening.
Like most horned animals, they defend themselves using their horns and strong front leg kicks. That being said, it's better not to have too close of an encounter. The red deer horns can grow up to an inch a day and are shed annually, shedding is typical during March.
Regrowth begins shortly in a velvet stage through July to October. Five to six points on either side are common but can reach up to 20 points per side! They make a respectable trophy but they can also be used to make beautiful furniture Red Stag venison can be delicious if cooked properly. There are many different methods and recipes available to ensure you enjoy your game. Red Stag makes excellent jerky. We even found a red stag jerky recipe using one pound of boneless venison at only 111 calories! Now you can enjoy a natural, healthy, good source of protein.