Is Venison A Healthy Alternative To Traditional Meats ?

Do you get bored with eating chicken and beef all the time ? I sure do.

The good news is it’s game season here in the UK. And that means I’ve started adding variety to my grill with Venison.

I was introduced to it by my ex-boyfriend a while ago, and I’ve never looked back. I particularly love venison fillets and burgers.

If you live in the UK, check out Waitrose and Daylesford Organics for Venison. There are also numerous online suppliers like Kezies so do hunt around. Bare in mind the venison season will vary according to the type of venison you would like.

Deer meat doesn’t tend to be a popular protein source for many reasons. It doesn’t come cheap although I have to say I was impressed with Waitrose as their burgers are 95% pure venison and work out at approx £1.60 per burger. So unless your willing to kill your own buck, gut and skin it, you’re only option is to buy.

To me, venison is the perfect red meat, with many health benefits such as:

  • High in protein
  • Low in saturated fat
  • Good source of iron
  • Low in calories
  • High in B vitamins

Compared to a chicken breast, venison contains fewer calories, less fat and more iron and in my opinion is much more flavoursome. Thus for the meat lovers amongst us we don’t need to compromise on taste. Here’s a delicious venison stew recipe I have been making recently.

Venison Stew — 8 Servings

  • 4 tbsp olive oil
  • 2 lb venison cubes
  • ¼ cup spelt flour
  • 1 tsp each of paprika, oregano, basil and sage
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped parsnips
  • 1 cup chopped turnip
  • 1 cup chopped carrot
  • 2 tbsp finely chopped garlic
  • 10 oz tin of chopped tomatoes
  • 5 cups low salt beef stock
  • 2 tbsp chopped parsley
  • 4 bay leaves
  • Sea salt and ground pepper

Method

  • Heat oil in a large saucepan over a high
  • In a bowl place the venison cubes and stir in the flour, paprika, oregano, basil and sage until well coated. Set aside.
  • Add the onions, celery, parsnips, turnip and carrots to the saucepan and sauté for 5
  • Then add the venison and garlic and sauté for another 5
  • Add the tomatoes, stock, remaining herbs and seasoning.
  • Cover, reduce heat and simmer for 1 hour. Serve hot.

Approximate Nutritionals — Per Serving

  • Calories — 300 kcals
  • Total fat — 11 grams (of which saturated fat — 2 grams)
  • Total carbs — 19 grams
  • Protein — 28 grams

Your turn ! got any Venison recipes to share ? What types of game do you enjoy ? Share your thoughts in the comments below


Originally published at espressoconverdi.com on October 16, 2015.

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