2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Deer meat is a deeply prized, incredibly tasty and nutritious meat that is either wild deer or home-raised. While the taste of the meat is directly related to the meat diet, venison is usually described as having a full, deep taste of something akin to red wine aged in oak barrels and fruity. It has a soft and fragile texture.
The scientific name for the deer family is Cervidae.
Historians suggest that venison as a food it was consumed much longer than other meats, such as beef, chicken and pork, which are much more popular today. Although deer and other game have inhabited our lands for thousands of years, the practice of using deer for food has apparently come from ancient times - from the Stone Age.
The ancient Greeks were the first civilization to invent "hunting manuals", but the Romans praised not only the pleasure of hunting, but also the consumption of prey. Today, venison is still enjoyed by many crops, which rely on their own food through hunting.
In addition, for a number of reasons, including maintaining the natural population of animals, deer farming on farms has gained popularity. Nowadays, New Zealand and the United States are the leading countries specializing in home cultivation venison.
Composition of venison
Deer meat contains a large amount of antioxidants, vitamin B6, vitamin B12, niacin and riboflabin. It is very low in fat, calories and cholesterol.
Selection and storage of venison
- Choose younger venison, which will have darker and finer meat and white fat.
- Always look at the expiration date, because like other meats, it is quite volatile.
- Store venison in the refrigerator in its original packaging. This will last for about 2-3 days.
- If you can not use all purchased venison at once, freeze it by wrapping each piece in foil separately. It will be stored in the freezer for about 3-6 months.
Cooking venison
Venison is a very healthy choice at any meal, and it is also one of the most delicious venison. Its taste is very specific, slightly close to beef. Serve slightly raw, otherwise it becomes too dry.
- Like other meats, be careful when processing raw venison. It must not come into contact with other foods, especially those served without heat treatment. Wash the cutting board, utensils and hands with hot soapy water after finishing your work with the meat.
- If your recipe requires marinating, always place the meat with the marinade in the refrigerator.
- If you are defrosting venison, do it in the refrigerator, not at room temperature.
Benefits of venison
Deer may not be often present in our dinner plans, but it can actually be a great addition to our plan for a healthy diet.
- It is rich in protein and iron and is low in saturated fat. Venison is a good source of protein, while at the same time, unlike other meats, it is low in fat. Iron, on the other hand, is a component of hemoglobin that transports oxygen from the lungs to all cells in our body. If you are pregnant or breastfeeding, your need for iron increases. Children also have an increased need for iron.
- It is rich in vitamin B, which contributes to our better cardiovascular health and gives us energy. Venison is a very good source of vitamin B12, providing us with 60% of the daily value of this important vitamin. It also contains good amounts of some other B vitamins, including riboflavin (40% of the daily value), niacin (38% of the daily value) and vitamin B6 (21.5% of the daily value of vitamin B6).
Harm from venison
Deer meat contains naturally occurring substances called purines, which are commonly found in plants, animals and humans. Some people are prone to purine problems, so be careful not to consume them venison in large quantities.
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How To Cook Venison
Exquisite dishes are prepared from venison for connoisseurs. Venison is valuable because of its taste and because of its high content of proteins and vitamins. To prepare reindeer in a hunter's way , you need 2 kilograms of venison, 300 grams of bacon, butter or frying oil, 200 grams of tomato paste, 4 onions, 24 cloves of garlic, 4 tablespoons of vinegar, pepper and salt to taste.
Ideas For Venison Appetizers
Game meat is characterized by more special and distinctive taste and aromatic qualities. Most often recipes with game meat are found from wild boar, wild rabbit, deer, deer and others. Characteristic features of game meat The meat of wild animals is tighter and tougher due to the richness of muscle fibers, as wild animals move more in open spaces and this increases muscle mass in them.
Tips For Cooking Venison
Game meat is a real delicacy on our table and is much more useful than the meat of animals raised by humans for food. The delicious meat of wild animals is divided into three main groups - feathered game (pheasants, partridges, quails and others);
What To Cook With Venison
Roe deer meat is considered a delicacy. Here are some ideas on what to cook with it: Stewed venison Necessary products: 1 kg. venison, 3-4 onions, 1 carrot, 1/2 celery, 1 tbsp. tomato paste, 1 liter of flour, 1 liter of red pepper, 1 glass of wine, 2-3 bay leaves, 7-8 grains of black pepper, salt, 4-5 potatoes For the marinade:
