Venison

Venison is a highly prized, wonderfully delicious and nutritious meat that comes from deer which are either wild or farm-raised. While the flavor of the meat is directly related to the animal's diet, venison is typically described as having a full, deep taste that is somewhat akin to a deeply woody, yet berry-like red wine. It features a texture that is supple and tender.

The scientific name for the deer family is Cervidae.

Nutritional Profile

Venison is a very good source of both protein and vitamin B12. It is also a very good source vitamin B2 and niacin. In addition, venison is a good source of iron, phosphorous, vitamin B6, selenium, zinc and copper.

History

Historians suggest that venison has been consumed as a food longer than other meats, including beef, chicken and pork, that are more popular today. While venison and other wild game have roamed the lands for millennia, the practice of domesticating venison for food seems to have begun in ancient times, during the Stone Age. While the ancient Greeks seemed to be the first civilization that printed a guide to hunting, the ancient Romans lauded the pleasures of hunting and consuming wild game. Today, venison is enjoyed by many cultures who still rely upon hunting to gather their food. In addition, for a variety of reasons including maintaining the natural population of the animals, farm raised venison is becoming more popular. Today, New Zealand and the United States are the leading countries specializing in the domestication of venison.

Health Benefits

Venison may not be in your dinner plans very often, but it can actually be a great addition to a healthy diet plan.

High in Protein and Iron, Yet Low in Saturated Fat

Venison is a very good source of protein, while, unlike most meats, it tends to be fairly low in fat, especially saturated fat. Four ounces of venison supplies 68.5% of the daily value for protein for only 179 calories and 1.4 grams of saturated fat. Venison is a good source of iron, providing 28.2% of the daily value for iron in that same four-ounce serving. Particularly for menstruating women, who are more at risk for iron deficiency, boosting iron stores is a good idea--especially because, in comparison to beef, a well known source of iron, venison provides well-absorbed iron for less calories and fat. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism. And, if you're pregnant or lactating, your needs for iron increase. Growing children and adolescents also have increased needs for iron.

Tips for Preparing Venison:

As with other meats, be careful when handling raw venison that it does not come in contact with other foods, especially those that will be served uncooked. Wash the cutting board, utensils and even your hands very well with hot soapy water after handling the meat.

If your recipe requires marinating, you should always do so in the refrigerator as the meat is very sensitive to heat which can increases the chances of spoilage. When defrosting a frozen venison, do so in the refrigerator and not at room temperature, placing it on a plate to capture any liquid drippings.