Venison has long been an important food source in many regions of the United States, especially the South, Midwest, and Appalachia, where deer steaks, roasts, and sausages often compete with beef and other meats for space in family freezers.
But people throughout the United States -- including some who wouldn't dream of hunting a wild animal -- have discovered that venison has many advantages over beef, pork, and even chicken. Not only is venison a rich source of vitamins and minerals. Ounce for ounce, it has a lower fat content and fewer calories than any other meat. It also contains none of the additives or antibiotics that are commonly fed to commercially grown livestock.
Each three-ounce serving of venison tenderloin contains approximately:
- 130 calories
- 26 grams protein
- 2 grams of fat
- 67 milligrams cholesterol
- 0.9 grams saturated fat
- 3.5 milligrams iron
- 26 milligrams magnesium
- 338 milligrams potassium
- 3 milligrams zinc
- 11 micrograms selenium
- 0.24 milligrams thiamin
- 0.4 milligrams riboflavin
- 9 milligrams niacin
- 0.6 milligrams vitamin B6
- 1.6 micrograms vitamin B12
- 1.2 micrograms vitamin K
In comparison, a three-ounce serving of beef tenderloin contains about 185 calories and 4.3 grams of saturated fat while the same serving of pork tenderloin contains 171 calories and 2.5 grams of saturated fat. Even the same serving of chicken breast -- often considered a gold standard for protein -- contains more calories (157) and saturated fat (1.8 grams). But it should be noted that venison contains slightly more cholesterol than beef or pork, and significantly more than chicken breast.
Venison is difficult to find at retail outlets because the U.S. Department of Agriculture requires prior inspection of meat, and most states prohibit the sale of wild game. But it can be ordered online. There are few commercial deer farms in North America, and most venison for sale in stores and restaurants is imported from farms in New Zealand.
Hunting is the cheapest way to obtain venison, especially since hunting licenses can be obtained in many states for only a few dollars. But if taking up arms isn't your style, another alternative is to befriend deer hunters, many of whom are happy to share their bounty.
Venison aficionados describe the taste as lean, flavorful and wonderfully delicious, with a deep woody taste. Others describe the taste as gamey, especially when the meat is cooked beyond medium rare. But the gamey quality of venison can be toned down during cooking with a non-fat beef broth.
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