Why Venison
Venison is a versatile, healthy meat with low cholesterol and low kilojules that is still high in protein, iron and essential vitamins and minerals.
It is best cooked quickly on a high heat and served rare to medium. A light coating of oil on the cooking surface helps seal the meat, which should be cooked without salt (as salt draws out the meat's juices).
"Venison is a very good source of protein, while, unlike most meats, it tends to be fairly low in fat, especially saturated fat. Four ounces of venison supplies 68.5% of the daily value for protein for only 179 calories and 1.4 grams of saturated fat. Venison is a good source of iron, providing 28.2% of the daily value for iron in that same four-ounce serving. In comparison to beef, a well known source of iron, venison provides well-absorbed iron for less calories and fat. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism. And, if you're pregnant or lactating, your needs for iron increase. Growing children and adolescents also have increased needs for iron. "Source: The World's Healthiest Foods http://www.whfoods.com/
Last Updated (Friday, 19 June 2009 10:07)