“Venison is a great source of protein that has significantly less fat than beef and pork,” Roberts said.
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 and of pork, 214 calories and 13 grams of fat.
As with all protein-based foods, it is especially important to handle venison with care to prevent food-borne illness. Parasites and tapeworms are commonly found in raw venison. Robert's advice to kill them is to freeze venison for 24 to 48 hours before eating it or using it to make sausage or jerky, a favorite in many households.
Venison, sausage, deer bologna, ground venison, chops, steaks and roasts should be cooked to a temperature of 160-degrees. Soups, stews, casseroles and meatloaf should be cooked to 165 degrees. When reheating leftovers, assure they reach 165 degrees.
“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,” Roberts warned.
Venison can tend to be dry and less tender but there are ways to add moisture and flavor, according to Robets. To decrease the gamey flavor, she says to soak the meat in a solution of two tablespoons of vinegar per quart of water for an hour before cooking and to keep meat from getting too dry, to rub the roast with some oil before cooking.
Marinades are also a great way to add flavor and also tenderize the meat, but Robers suggests that marinating for more than 24 hours can break down the meat fibers and make them "mushy." Some things venison can be marinated in include French dressing, Italian dressing, tomato sauce, and fruit juice.