Guide Note

Venison mainly refers to meat from deer, but can also be used to describe meat from other wild game, such as moose. Venison is eaten as steaks, sausages, ground meat, and roasts. It can be used to replace beef in almost any recipe, though its lack of fat will alter cooking times. Adding fats like butter may be needed to prevent the venison from becoming dry. Another popular way to enjoy venison is by making venison jerky. Venison has a deeper flavor than beef, described by some as woody or berry-like.

Fast Facts

1. Can be hunted or farmed
2. Lower in fat than beef, lamb and pork
3. High in B Vitamins
4. Deer faming is mainly concentrated in the U.S. and New Zealand
5. Should always be stored in the refrigerator or freezer
6. Frozen it will keep 3-6 months
7. You can also preserve it by canning, curing or drying it
8. When cooking, internal temperature should reach 160 degrees Fahrenheit

Venison is leaner than beef, with short tender meat fibers that contain fewer calories, cholesterol and fat. It has high amounts of protein, B vitamis like niacin, phosphorus, iron, selenium and zinc.