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Venison: Meats
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Venison is a fine, delicately textured and virtually fat free meat. Many cuts are very similar to veal. Other cuts, such as chops, look like pork. Round steaks, although smaller, have the appearance of beef. Stew meat and ground venison ... resemble beef. Even though many cuts of venison look like other meats, venison has one overall characteristic that distinguishes it from other meats.
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Venison is a healthy choice and an alternative for other red meats. It has a finer texture and higher water content than beef. It is a low fat, low cholesterol, low calorie, and a high protein meat as well as a rich source of iron. A 3-ounce serving of venison loin contains 139 calories, 62 grams of cholesterol and 5 grams of fat. A comparable cut of beef has 223 calories, 77 grams of cholesterol and 13 grams of fat.
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Venison is usually purchased frozen. It is available in many different cuts, such as steaks, roasts, brisket, stew meat, and ground venison. Tender cuts come from the ribs and loin, tougher cuts from the rump and shoulder. Chuck and shoulder are tasty cuts that make good pot roast or, if tenderized, can be eaten as steak. Ribs and rib-eye steaks are tender cuts that can be broiled or grilled. Shank and heel of round are bony leg cuts that make good venison stock for soups.
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Venison has enjoyed a rise in popularity in recent years, owing to the meat's lower fat content. Also, venison can often be obtained at lesser cost than beef by hunting (in some areas a doe license can cost as little as a few dollars), many families use it as a one to one substitute for beef especially in the US mid-south, Mississippi Valley and Appalachia. In many areas this increased demand has led to a rise in the number of deer farms. What was once considered a meat for unsophisticated rural dwellers has become as exotic as ostrich meat to urbanites. Venison jerky can be purchased in such grocery stores, ordered online, and is served on some airlines. Venison burgers are typically so lean as to require the addition of fat in the form of bacon, olive oil or cheese, or blending with beef, to achieve parity with hamburger cooking time, texture, and taste.
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Venison is not always easy to obtain. That which is farm-raised is most often sold to the best hotels and restaurants, while the venison obtained from deer shot in the wild cannot be sold in Canada and can only be enjoyed by hunters or their friends The ensuing lack of familiarity with the product among the average consumer has led to its reputation as a meat which is difficult to prepare and best left in the hands of an experienced chef.
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Venison is the meat of the deer and related species. As with the meat of other large animals, it is eaten as steaks, roasts, sausages and ground meat. Organ meats are sometimes eaten but would not be called venison. Venison is lower in calories, cholesterol and fat than common cuts of beef, pork or lamb.
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