John Myers
The term venison or venison is derived from Middle High German and refers to the meat of wild game. This game is subject to hunting rights and is fit for human consumption. However, venison can also come from animals that live in closed enclosures and live there under similar conditions as wild game, it is referred to as gate game.
A distinction is made between furred game (mammals) and feathered game (birds). The most widespread furred game in Germany include roe deer, red deer, wild boar, hares and wild rabbits. When it comes to game birds, there are wild ducks, pheasants, wild geese, wild pigeons and partridges. In order to protect the stocks, individual hunting times and hunting quotas apply to the different game species.
Venison is typically dark in color and has a typical venison flavor that intensifies with age. For this reason, younger animals in particular are considered a delicacy. Older game, on the other hand, is sometimes considered inedible, such as the adult boar of wild boar. Game meat is usually very low in fat: on average it has between 1 and 9 percent fat. The protein content is between 20 and 25 percent. The ratio of saturated and unsaturated fatty acids is also positive: While the proportion of saturated fatty acids is quite low at 3 percent, the proportion of healthy unsaturated fatty acids is around 66 percent. Venison is also rich in minerals such as iron, calcium and phosphorus, as well as B vitamins.
General meat hygiene also plays an important role. Among other things, hunters are obliged to test the animals they kill for certain pathogens. Thanks to these regulations, you can enjoy venison in moderation with a clear conscience. Caution should be exercised, however, when dealing with game shot with ammunition containing lead: even a small amount of lead can damage the health of pregnant women and small children.
