Venison is the perfect red meat, with tremendous health benefits added to its glory. Besides being a great source of necessary nutrients in the body, it is the perfect choice of health-conscious meat consumers as well. Venison houses fewer calories, less fat and more iron than chicken breast, as a lot of fat is removed in the cooking process; thus the meat lovers won’t have to compromise with the taste. Venison meat is lean, flavorful and wonderfully delicious, with a deep woody taste. It is a staple item on the table of many American families and can be hunted as well as bought from the farms, where it is harvested. Venison is rich in various nutrients, including proteins, iron, vitamin B12, B6, riboflavin, and niacin. On the other hand, it is low in saturated fat, making it all the healthier. With this article, we will help you explore the benefits of venison in detail.
Health Benefits Of Eating Venison
- Venison does not have additives or antibiotics in it and proves to be the perfect alternative for commercially grown beef, but with low fat content, especially saturated fat. This makes making it the ideal choice for fat-conscious people.
- The meat is a good source of iron, which is integral component of hemoglobin in the body. Iron is a necessary component that transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism.
- It is a good source of vitamin B12 and B6, which are required to prevent a dangerous molecule called homocysteine in the body.
- The high content of riboflavin present in venison helps reduce the occurrence of migraine attacks, by improving the energy metabolism in those who suffer from migraine headaches.
- The niacin (vitamin B3) present in Venison helps retard the risk of developing osteoarthritis by as much as half.
- The meat has a very amount of cholesterol, even lower than chicken breast, which makes it the perfect option for those who are vulnerable to heart disease.
- Venison, like other meats, contains naturally-occurring substances like purines, which are responsible for the condition called gout, apart from the formation of kidney stones. Hence, those with kidney problems or gout should limit or avoid the intake of venison.
- Parasites and tapeworms are common in venison; hence it should be frozen for minimum of two hours. This will kill any parasites or tapeworms.
- For tougher cuts like rump, round and shoulder, moist heat methods such as braising (simmering in a small amount of liquid, in a covered pot) is recommended.
- Prepare a hearty stew by combining venison steak pieces, root vegetables, spices and broth.
- Skewer marinated cubes of venison steak with vegetables and grill in the oven or on the barbeque.
- To mask the gamey flavor of venison, spices or marinades can be used.
- A vinegar-soaked cloth will remove hair from the meat, which can otherwise produce undesirable flavors.
- You can add other fats to avoid the meat from becoming too dry. Rub a roast with oil, butter, margarine, bacon fat or sweet or sour cream to add moisture, richness, and flavor.
- In case you have to marinate venison, do so in the refrigerator only. This is because its extreme sensitivity to heat might spoil it, at room temperature.
- Always defrost frozen venison in the refrigerator and not at room temperature