Venison is the meat from deer. It’s a type of lean red meat that’s comparable to beef and is often used in stews, chilis and meatloafs.
- Venison may be eaten as steaks, tenderloin, roasts, sausages, jerky and minced meat.
- It has a flavor reminiscent of beef, but is richer and can have a gamey note. Venison tends to have a finer texture and is leaner than comparable cuts of beef. However, like beef, leaner cuts can be tougher as well.
- Promotes Weight Loss
- Helps Prevent Anemia
- Strengthens the Immune System
- Promotes Muscle Growth and Recovery
- Sustainable Source of Protein
- Supports Brain Health
- Since it is unknown whether chronic wasting disease (CWD), a transmissible spongiform encephalopathy among deer (similar to mad cow disease), can pass from deer to humans through the consumption of venison, there have been some fears of contamination of the food supply. Farmers have had tests developed especially for the particular species they raise to obtain better results than those used on cattle.
- Unknown, please consult your nutritionist.
Source: Wikipedia, https://en.wikipedia.org/wiki/Venison