Three ounces of deer meat contains 134 calories and has only three grams of fat. The same amount of beef can contain 259 calories and 18 grams of fat; pork, 214 calories and 13 grams of fat.
Eating fresh venison is not recommended because parasites and tapeworms are common. Freeze venison for 24-48 hours (48 is better) before eating or using it to make sausage or jerky. This will kill parasites and tapeworms. Cooking to 160 degrees will also kill these parasites.
Jerky and sausage made from venison is a favorite in many households. It also must be handled with care to prevent bacterial growth. E.coli is present in the intestinal tract of deer and can survive in homemade jerky and fermented sausages like pepperoni. Jerky made from venison should be steamed, roasted or boiled to 160 degrees before drying.
When cooking, sausage, deer bologna, ground venison, chops, steaks and roasts should reach 160 degrees Fahrenheit. Soups, stews, casseroles and meatloaf should be cooked to 165 degrees. When reheating leftovers, assure they reach 165 degrees. (University of Minnesota Extension Service: Wild Game Cookery: Venison)
Venison can tend to be dry and less tender but there are ways to add moisture and flavor. To decrease the gamey flavor, soak the meat in a solution of two tablespoons of vinegar per quart of water for an hour before cooking. To keep meat from getting too dry, rub the roast with some oil before cooking.
Marinades are a great way to add flavor and also tenderize the meat. Some things venison can be marinated in include French dressing, Italian dressing, tomato sauce, and fruit juice among others. Always marinade meat in the refrigerator and discard the marinade when you cook the meat. You can get too much of a good thing though. Marinating for more than 24 hours can break down the meat fibers and make it mushy.
So, enjoy your hunt but assure your deer is handled safely from field to table.
-our thanks to Tammy Roberts, Nutrition and Health Education Specialist
