Venison

Venison is the meat of a deer. Venison can be used to refer to any part of the deer, so long as it can be consumed, including the flesh and internal organs. Venison, much like beef, is categorized into specific cuts, including roast, rib, and loin. The meat is leaner and higher in protein than beef, but it also has a higher level of Vitamin B. It has a gamey flavor and a slightly sweet taste.

History

The word 'venison' originally described the meat of any game animal killed by hunting, and was applied to any animal from the families Cervidae (deer), Leporidae (hares), and Suidae (wild pigs); and in Southern Africa to the Bovidae (Cape buffalo and others). Venison was an important meat in the early history of the United States, and it continues to be consumed in the U.S. and Europe.

Nutritional value

Venison has a high nutritional value. It is leaner than comparable cuts of beef, but it has more protein. It is also lower in fat and cholesterol than beef. However, like most meats, venison is high in sodium. It also has a higher level of Vitamin B, which is beneficial for maintaining a healthy body.

Preparation

Venison can be cooked in a variety of ways, including roasting, grilling, and frying. It can also be used in a variety of dishes, such as stews and soups. It is often marinated or soaked in a solution to remove any gamey flavor.

See also

• Game (hunting)
• Deer hunting
• List of smoked foods

Venison Resources
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