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    Health Benefits of Venison Meat

    Jan1
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    Health Benefits of Venison Meat Empty Health Benefits of Venison Meat

    Post by Jan1 on Wed Dec 12 2018, 21:27

    We very rarely eat venison, although I know many do.

    Michael Joseph (Nutrition Advance) has recently posted an article called:

    9 Health Benefits of Venison Meat (and Full Nutrition Facts) ... which may be of interest  Smile

    "Venison refers to the meat of a deer, and it is a kind of red meat.
    Although it is not as common as traditional meat like beef, chicken, and pork, sales have been growing in the Western world over the past few years.
    Among the reasons for venison’s increasing popularity are the meat’s nutritional value and the fact it is more environmentally friendly than factory-farmed meat.
    This article examines the nutritional profile of venison, its benefits, and potential concerns."


    Much more to read here
    https://www.nutritionadvance.com/venison-meat-nutrition-benefits/

    but Michael's Final Thoughts are:

    "Venison has a lot of great benefits; it is nutrient-dense, sustainable, and from animals living in their natural environment.
    Providing venison meat is responsibly sourced, it is a healthy and nutritious option."

    All the best Jan
    chris c
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    Post by chris c on Fri Dec 14 2018, 21:37

    Yes we get it here, also venison sausages which thanks for reminding me I haven't had for a while. We have huge numbers of Muntjac, even in town, and Red Deer all over the place, and Fallow Deer in some of the woods and forestry. Smaller numbers of Roe Deer on the farmland and Chinese Water Deer mainly on the marshes. Best way to control the populations is by eating them.

    There are deer farms but I don't know any around these parts.

    Can be very tender but can also be chewy presumably depending on the age of the beast, very tasty and goes well in a casserole especially with red wine, bay leaves and whole black peppers and carrots, to name but a few.
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    Post by Jan1 on Tue Dec 18 2018, 16:32

    Diet Doctor have a nice looking Creamy venison stew …

    At 11g carbs per serving it is described as "This rustic stew is perfect for the colder months. We designed this hearty dish for hunters (and friends of hunters). But farmed venison is also delish... a little milder, but tasty. And, yes, if game is not your thing, a nice chuck roast is a perfect substitution."

    "Ingredients
    Serves six
    4 tbsp olive oil
    1¾ lbs venison or venison or chuck roast
    1 carrot, sliced
    1 yellow onion, chopped
    1 garlic clove, minced
    1 tbsp tamari soy sauce
    1 cup heavy (double) whipping cream
    1 tbsp dried rosemary
    1 tsp paprika powder
    3 dried juniper berries
    11⁄3 lbs celery root
    2 tbsp. butter
    salt and ground black pepper

    Paprika butter
    4 oz. butter
    1 tsp paprika powder
    salt or ground black pepper"

    See recipe instructions and more here
    https://www.dietdoctor.com/recipes/creamy-venison-stew

    All the best Jan
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    Post by Jan1 on Sun Dec 30 2018, 19:36

    Looking for something a little different  Exclamation

    Spiced braised venison with chilli & chocolate

    This dish/recipe can be eaten as stew or used in a pastry or cottage pie. The chocolate adds an extra richness and glossiness to the finished sauce.

    Ingredients:
    Serves Six
    14 carbs per serving

    2 tbsp. vegetable oil
    1½ kg diced stewing venison
    3 large carrots, roughly chopped
    1 onion, roughly chopped
    1 tbsp. cumin seed
    1 tsp ground coriander
    large pinch of chilli powder
    small cinnamon stick
    1 red chilli, whole
    1 heaped tbsp. plain flour
    500ml red wine
    300ml beef stock
    400g can chopped tomato
    large thyme sprig
    2 bay leaves
    50g dark chocolate
    (more than 70% cocoa solids)

    Method:
    1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish and brown the meat in batches. Add the vegetables in the dish and brown lightly, then stir in the spices, chilli and flour, and cook for a few mins. Pour in the wine, stock and tomatoes, then add the herbs. Bring to a simmer.

    2. Cover with a lid and put in the oven for 1 hr 30 mins, then remove the lid and cook for a further 1 hr until the meat is really tender. Remove from the oven and leave to cool slightly, then stir in the chocolate and serve.

    From an original idea here
    https://www.bbcgoodfood.com/recipes/spiced-braised-venison-chilli-chocolate

    All the best Jan

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