Venison
Venison is the meat of the forest red game. Venison includes meat of young red and reindeer, as well as meat of roe deer and red deer.
Reindeer meat products are juicy and tender, with a peculiar bright taste. In the North, dishes made from this meat are usually served as a main course. According to its useful properties, venison can be classified as a dietary and medicinal product. This meat is called the storehouse of vitamins and minerals.
Germany, Japan, Great Britain, Finland, South Korea, Canada, Sweden are considered to be the main consumers of venison. The meat of young reindeer is most often eaten. The most delicious is the meat of animals caught in late autumn. It was at this time that the deer's body contains the greatest amount of useful components.
Nutritional value and calorie content of venison
Deer meat has a high content of useful components. Due to its low calorie content, venison is useful for people leading a healthy lifestyle, as well as for the elderly, children, and athletes. The calorie content of venison is 160 kcal per 100 g of fried meat. The benefits of venison are its excellent digestibility and high nutritional value.
One hundred grams of venison contains 70 mg of cholesterol, 19.5 g of protein, 8.5 g of fat, 3.7 g of saturated fatty acids, 1 g of ash and 71 g of water.
In addition, the meat contains sixteen amino acids, 8.8 mg of vitamin PP, 0.3 mg of vitamin E, 0.68 mg of vitamin B2, 0.3 mg of vitamin B1, 10 μg of vitamin A.
100 g of venison contains 305 mg of potassium, 194 mg of phosphorus, 77 mg of sodium, 21 mg of magnesium and 10 mg of calcium.
Deer meat contains far more protein than the best beef meats.
The great benefit of venison lies in the unique combination of nutrients. This combination prevents the accumulation of fat in the human body.
Benefits of venison
The beneficial properties of venison are unique and multifaceted. Among the useful properties of venison, one can separately highlight its safety and environmental friendliness.
Deer feed exclusively on lichens and mosses. Such nutrition promotes the synthesis of linoleic acid in the body of deer, which protects the human body from carcinogens and from the development of atherosclerosis.
This meat contains a lot of vitamin B1, which saturates the body with energy, improves appetite and stimulates brain activity. In addition, vitamin B1 is able to neutralize the destructive effect of alcohol and tobacco on the body, and also prevents the formation and development of cancer cells.
The benefit of venison is that it keeps the muscles of the heart, stomach and digestive tract in good shape. This delicacy is especially useful for women during pregnancy.
Selenium, which is part of reindeer meat, neutralizes the destructive effects of the negative effects of toxic substances and heavy metals on the body.
Preparations made from various parts of a deer carcass restore erection and stimulate sexual function, protect against dangerous carcinogens, activate blood circulation, and also saturate the blood plasma with useful components, and cure postpartum complications.
Reindeer meat preparations are produced in the form of powders. Cosmetologists in China use the powder obtained from deer meat as an additive in cosmetic creams. Creams, which include biologically active components of deer meat, restore the elasticity and firmness of the skin, and also slow down the aging process. Medicines based on an extract from the antlers of a young deer (antlers) improve hearing, vision, strengthen the immune system.
Reindeer Cooking Methods
Various delicious dishes are prepared from venison. For the preparation of delicacies, deer tenderloin and loin are most often used.
Dried venison is very popular with connoisseurs of reindeer meat. Dried venison is considered a great snack. It can also be used to make soups. Smoked venison is also used to prepare first courses, sometimes added to salads.
Deer stews go well with apples, carrots and various spices. Before baking, venison is soaked in marinade. As a marinade for meat, juices of wild berries - sea buckthorn, cranberries and lingonberries are used. Venison is also often soaked in red wine combined with oranges. The taste of meat is perfectly complemented by mushrooms (butter or chanterelles). This meat also goes well with many spices and herbs - bay leaves, black and red peppers, thyme.
Sausages or cutlets are usually made from the leg or back of the animal.
Deer kidneys, heart, tongue, liver and bone marrow are real delicacies. They are usually served as a snack.
The coastal Chukchi from the blood of deer, pieces of meat, fat and flour prepare a very tasty and nutritious dish - rilkyn. It is believed that this dish gives the body additional strength.
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