Venison is meat from the deer, and these days it is much more common as there are deer farms which will deliver venison in refrigerated vehicles to your door. You may have heard that you have to hang venison before you can cook it, but this was only the case before refrigeration. These days, you simply freeze the meat when it is fresh and defrost it in the refrigerator and not at room temperature, as it tends to be affected by the air. It becomes a darker brown and tough.
Venison contains very little saturated fat and is generally lean so there is little animal fat to be cut from it. In fact some recipes call for it to be larded (strips of bacon sewn through the meat) as it tends to be dry. However if you braise it and marinate it first in red wine and/or brandy, in he fridge, you won't have to lard it.
The meat has vitamins B12 (cobalamin) and B2 (riboflavin) as well as vitamin B3 (niacin) and B6 (pyridoxine) and contains the minerals iron, phosphorous, zinc, selenium and copper. Four ounces of the cooked meat will provide you with 68 % of the recommended daily protein intake and this will contain only 179 calories and only 1.4 grams of saturated fat. This makes it much healthier than other red meats.
Vitamins B12 and 6 prevent the build up of the dangerous molecule homocysteine which can damage artery and cell walls, while niacin (B3) is thought to reduce the risk of osteoarthritis, and B2 (riboflavin) seems to prevent migraine attacks. Iron is necessary for healthy blood and is good for menstruating and menopausal women.
Venison is a rich meat and you can't eat as much of it as you can beef; it has a gamey flavour which can be reduced by marinating it with spices and herbs such as thyme, rosemary, juniper berries, cinnamon and cloves. Some orange zest might be to your taste too.
You don't have to buy a whole haunch of venison, but can start off by trying venison sausages which are delicious and contain less fat than others. Venison may be more expensive than other meats, but it is healthier, and although you wouldn't want to eat it every day, it is good to include in your diet perhaps once or twice a month in winter.
We are lucky, as in mediaeval times if peasants were caught poaching deer in the British monarch's forests without a royal license, they could be hanged, blinded, castrated or even sewn up in a deer skin to be chased by deer hounds, (usually Irish wolfhounds).
Why not take advantage of the availability of venison and try it out? You might love it -I do!
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