Cooking with Venison

The venison stir fry demonstrated is actually a recipe my husband and I create. We are both avid hunters; so therefore, there is always venison in the freezer. In fact, venison is the only type of meat we eat, so we are always looking for new ways to prepare venison. Venison is a 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. In fact the American Heart Association has endorsed venison as a heart healthy red meat, and when properly handled, processed, and prepared, it tastes every bit as good as the finest cuts of beef. Since venison has less fat, recipes like stews or meatballs made with ground venison are good choices because they prevent it from drying out. Avoid steaks in restaurants; they are frequently cooked in butter in order to keep the meat juicy. Broil or roast the tender cuts such as roasts and chops. Slowly cook the less tender cuts by braising or cooking in liquid as demonstrated in this recipe. Listed below are some suggestions on cooking with venison meat. I hope you enjoy this recipe as much as my family does. Happy Cooking!

· Use ground venison meat instead of beef when making lasagna.
· Add a new twist to your chili con carne by using ground venison meat instead of beef.
· What better way to spend a summer evening than to grill venison kabobs. Simply skewer marinated
cubes of venison steak and your favorite vegetables and grill in the oven or on the barbeque.
· Make your own venison jerky, it is delicious and easy to make. Cut venison steaks into ¼ inch thick
slices, marinate overnight in salt and spices of your choice, arrange on aerated roasting rack and bake at
150°F for 6 hours.
· Warm up on a cold winter night by combining venison steak pieces, vegetables, spices and broth and
make a hearty stew.