For starters, it's one of the leanest, heart-healthy meats available, low in fat, high in protein and packed with zinc, heme iron and vitamin B. Venison is a good protein option for people with cardiovascular disease. Deer differs from red meat in part because it's leaner and has less fat and fewer calories. Even though it's considered a form of red meat, venison is low in fat and calories.
A three-ounce serving of ground venison has only 159 calories, while a same-sized serving of beef contains 215 calories in total. It works very well with venison because it is lean it can dry out very easily, but this quick cooking method keeps it deliciously moist and tender. Deer meat, low in calories and fat and high in protein, comes from venison and is a lean source of protein that should be considered trying. A number of studies are currently being conducted to determine with certainty that humans cannot get CWD by eating venison from infected deer.
Cutting back on venison fat will significantly improve the flavor of the meat, avoiding the spicy flavor that usually accompanies this protein, according to the National Center for Home Food Preservation. When it comes to cooking venison, game meats usually taste better when prepared on a slow, moist heat for extended periods of time, Michigan State University recommends. For example, cooking venison with cholesterol-containing fats, such as lard or butter, could increase the total amount of cholesterol in the food (9,. Deer, or moose and deer meat, is a type of game meat known for its strong earthy flavor and smooth texture.
A well-massacred cut of fresh venison shouldn't be harsh or aggressively aggressive; in fact, it's often easy to confuse it with beef. Deer is very lean, so cook it quickly and loudly, or add extra fat (bacon, bacon, butter, duck fat) to keep it moist. Thanks to all the wild and grass foods that deer eat, the small amount of fat in deer is likely to contain high levels of conjugated linoleic acid, which is thought to protect against heart disease and cancer.