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What Should You Know About Venison?

Venison is not quite as common as other types of meat, but it is particularly popular in autumn and winter. Venison contains very little fat. With around 20 grams per 100 grams, it is rich in protein and also contains a lot of iron and B vitamins, but very little cholesterol. The meat is very tender and tastes more subtle than other game.

High-quality and fresh venison has a rich red color. Care should be taken when the meat has a metallic sheen. You should not eat such meat. The meat should also not have an unpleasant, strong odor of its own. Deer may not be shot in February, March and April. Fresh meat is therefore not available during these months. However, venison can also be purchased frozen. Venison is usually shrink-wrapped when it is sold. It can be stored in the refrigerator at two degrees Celsius for up to four weeks or frozen for up to a year.

As with any game meat, venison should always be cooked through and never eaten raw. The reason is that with wild animals there is always a certain residual risk of pathogens. The best-known and most popular venison dish is probably the saddle of venison. Other preparation options include loin strips, steaks from the leg or roast, ragout and goulash from the shoulder.

Venison is also highly recommended from an ecological point of view. Since deer are wild animals, it is guaranteed that the animals have lived in a species-appropriate manner. Hunting deer is also ecologically harmless, since the stocks in this country are sufficiently large not to upset the natural balance.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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