Venison is a culinary name that is given to the meat of deer, which tastes like beef. Though earlier, the term was used to describe meat of any mammal killed by hunting, it has now been restricted to the flesh of various species of deer. There are as many as 30 species of deer around the world, which include elk, caribou, reindeer, and moose. Venison meat is dense and fatty, thus making it a great addition to a healthy diet plan. It is a highly-prized and extremely delicious meat, with the taste beingdirectly related to the animal’s diet. The texture of this kind of meat is supple and tender. The practice of domesticating venison for food is estimated to have begun in the ancient times, during Stone Age. New Zealand and United States are the leading countries, when it comes to the domestication of venison. To know about the nutrition value present in venison, go through the Food Rating Chart given below.
Venison Nutrition Facts
Amount of Venison: 4.00 oz-wt
Total Weight of Venison: 113.40 grams
|
Nutrients
|
Amount
|
|
Basic Components
|
|
|
Protein
|
34.25 g
|
|
Carbohydrates
|
0.00 g
|
|
Water
|
73.97 g
|
|
Ash
|
1.72 g
|
|
Calories
|
|
|
Total Calories
|
179.17 KJ
|
|
Calories From Fat
|
32.56 KJ
|
|
Calories From Saturated Fat
|
12.76 KJ
|
|
Cholesterol
|
127.01 mg
|
|
Fats
|
|
|
Total Fat
|
3.61 g
|
|
Saturated Fat
|
1.41 g
|
|
Mono Fat
|
1.00 g
|
|
Poly Fat
|
0.71 g
|
|
Vitamins
|
|
|
Vitamin E Alpha Equiv
|
0.28 mg
|
|
Niacin B3
|
7.61 mg
|
|
Thiamin - B1
|
0.20 mg
|
|
Riboflavin - B2
|
0.68 mg
|
|
Niacin equiv
|
7.61 mg
|
|
Vitamin B6
|
0.43 mg
|
|
Vitamin E IU
|
0.43 IU
|
|
Vitamin E mg
|
0.28 mg
|
|
Folate
|
5.35 mcg
|
|
Pantothenic acid
|
0.36 mcg
|
|
Vitamin D mcg
|
0.35 mcg
|
|
Vitamin D IU
|
13.61 IU
|
|
Vitamin B 12
|
3.60 mcg
|
|
Minerals
|
|
|
Calcium
|
7.93 mg
|
|
Copper
|
0.35 mg
|
|
Iron
|
5.07 mg
|
|
Magnesium
|
27.21 mg
|
|
Manganese
|
0.05 mg
|
|
Phosphorus
|
256.28 mg
|
|
Potassium
|
379.89 mg
|
|
Selenium
|
14.63 mcg
|
|
Sodium
|
61.24 mg
|
|
Zinc
|
3.12 mg
|
|
Mono Fats
|
|
|
16:1 Palmitol
|
0.04 g
|
|
18:1 Oleic
|
0.95 g
|
|
Poly Fats
|
|
|
18:2 Linoleic
|
0.45 g
|
|
18:3 Linolenic
|
0.11 g
|
|
20:4 arachidon
|
0.15 g
|
|
Other Fats
|
|
|
Omega 3 Fatty Acids
|
0.11 g
|
|
Omega 6 Fatty Acids
|
0.60 g
|
|
Amino Acids
|
|
|
Alanine
|
2.13 g
|
|
Arginine
|
2.47 g
|
|
Aspartate
|
3.47 g
|
|
Cystine
|
0.39 g
|
|
Glutamate
|
4.97 g
|
|
Glycine
|
1.75 g
|
|
Histidine
|
1.69 g
|
|
Isoleucine
|
1.36 g
|
|
Leucine
|
2.91 g
|
|
Lysine
|
2.99 g
|
|
Methionine
|
0.84 g
|
|
Phenylalanine
|
1.40 g
|
|
Proline
|
1.76 g
|
|
Serine
|
1.45 g
|
|
Threonine
|
1.61 g
|
|
Tryptophan
|
0.00 g
|
|
Tyrosine
|
1.21 g
|
|
Valine
|
1.60 g
|
Buying & Storing Facts
- While buying venison, opt for younger animals, as their meat is tenderer. They have more finely grained flesh and whiter fat.
- If you are buying fresh venison, make sure it is moist and springy, but not soft. Always check the sell by date before buying and always buy the one with the latest date.
- Venison, like other meat, is highly perishable and hence should always be kept at cold temperatures.Refrigerate small cuts for two days and large cuts for three to four days.
- Wrap venison in foil, so that the meat juice does not contaminate other food. Ground venison can be kept for two to three months; stew meat for three to four months; and roasts and steaks for six months.
- Before cooking, defrost frozen venison in the refrigerator. The exact defrost time will depend on the size of the cut. While steaks and chops take almost 24 hours, roasts take two to three days. Bring venison to room temperature 30 minutes before cooking.
