Venison meat: benefits and harm to the body

Deer meat is a very tasty and unusual product that will be enjoyed only by true connoisseurs of such delicacies. Venison has a rather rigid structure, so to get tasty dishes you need to follow some rules for cooking and immersing meat in a special marinade. Deers use only environmentally friendly products, such as moss, lichens, foliage of various shrubs. These plants stimulate the production of linoleic acid in the body of individuals, which has the ability to protect humans from the dangerous effects of carcinogenic and toxic substances.

During heat treatment, venison retains its original size, which is not characteristic of beef or pork. The meat of this animal is very popular among residents of the northern regions of the Russian Federation.

Venison is the muscle tissue of representatives of the wild fauna. The term includes several animals whose meat is used as a food product. These include deer, roe deer, fallow deer. Elk also belongs to this family, but its meat has a different structure and is called moose.

Venison meat is very dense, does not contain fatty layers, therefore, in the process of its processing, it retains its volumes, but it can be slightly dry. The color is dark red. It has a sweet aftertaste and a pronounced specific smell.

Reindeer meat obtained from a young animal, which was hunted in the first half of autumn, is especially valued. In northern areas, such animals are bred in industrial enterprises. You can even find deer meat sausages in stores.

Composition and calorie content

Deer meat is characterized by a rich vitamin and mineral composition. It contains the components representing group B, vitamin PP, E. Of the macroelements there are substances such as K, P, S, Na, Zn, Se, Ca. Among the trace elements in the deer product, iron was found in large quantities. It also contains some fatty acids.

Cured deer meat has more calories than boiled deer meat, as the nutrients in the first version increase. The energy value of the product is only 155 kcal per 100 g of meat treats. This calorie content is due to the high content of proteins, which are very easily absorbed.

Due to its low calorie content, the product can be used even in the menu of people who are overweight, as well as in case of kidney and liver diseases. In addition, fresh venison is necessary for athletes who seek to build muscle by exposing the body to heavy loads.

Proper use of a deer product in food helps to reduce the risk of developing diseases of the cardiovascular system. It also helps to reduce cholesterol in the blood, thereby protecting against the occurrence of atherosclerosis.

Vitamin B1 as part of a meat product improves the functioning of the digestive tract, positively affects brain cells, and restores the nervous system. Phosphorus in meat provides the absorption of calcium, which is necessary to strengthen bones, teeth and nail plates.

Animals feed on reindeer moss, which gives their meat antibacterial and anti-inflammatory properties.

Useful properties of venison meat

General benefit

Venison is an excellent protein product, but meat of young individuals has more useful properties.The meat of forest dwellers who have not reached the age of six months is softer and easy to process, while the product obtained from an adult animal has a more rigid texture. Due to its color, this meat is red game.

1. The main food of deer breeds is lichens, which have the ability to remove parasites from the human body. This suggests that these animals have almost no worms and other parasites. Therefore, when preparing a dish from it there is no need for thorough heat treatment. Such meat can be safely used to obtain dishes that include raw ingredients, such as sushi. Low-calorie, protein-rich meat can be included in the menu of athletes and women who are fighting overweight.
2. Venison has the ability to remove carcinogenic compounds, salts of heavy metals, toxic substances from the body. The regular use of meat in the diet strengthens weakened immunity, helping to fight viruses, infections and fungi.
3. It is scientifically proven that venison can protect a person from the appearance of cancer. It is not possible to completely get rid of the tumor, however, it is quite possible to prevent the increase in metastasis.
4. In addition, deer meat contains antioxidants that slow down the natural aging process. Also, meat products contribute to the synthesis of enzymes, due to which food is easier to digest. Dishes from such a delicacy improve appetite, therefore it is recommended to give them to people who have had surgery or infectious diseases.
5. B vitamins make nerve fibers stronger, which increases a person's resistance to external stimuli. For example, vitamin B1 in the product will help cope with insomnia. A high concentration of iron in such a game allows using it in case of iron deficiency anemia.
6. Venison is able to protect the body from the negative effects of alcohol and tobacco products, as well as from the effects of treatment with potent drugs.
7. In addition, deer meat is used to obtain powder, which is widely used in cosmetology. Based on such a substance, anti-aging creams and sun protection products are produced that nourish the skin and protect it from the harmful effects of ultraviolet rays.

If it is possible to use venison meat in your diet, you should not refuse such an opportunity. The constant use of such a product will improve the work of the whole organism.

For women

With the constant use of venison, the anti-aging effect of the product is manifested. Due to the high content of selenium, which has an antioxidant effect, aging slows down. This substance is capable of removing bound free radicals that lead to cancer.

Iron in the composition of meat stimulates the blood formation process, increases the level of hemoglobin, preventing the development of anemia. This is especially important during menopause.

For men

Due to the high calorie content and nutritional features of venison, you can quickly regain strength after heavy physical exertion, even when consuming small portions. It is recommended to include this meat product in the diet of men two to three times a week.

Zinc contained in deer meat can strengthen the reproductive system in men. Regular use of the product improves sperm quality and prevents the development of prostatitis.

Residents of the northern regions believe that venison is very beneficial for men's health, as it has the ability to stimulate the release of testosterone, improve erection. Also, northern peoples use deer meat as a natural and safe aphrodisiac.

During pregnancy

High-protein venison meat can cause constipation and gas formation in the intestine, so you should not eat it during pregnancy if the woman has not used this product in her diet before. If dishes based on venison were present on the menu of a pregnant woman before, there are no contraindications to its use.

When breastfeeding

Introducing venison into the diet of a breast-feeding woman should be in small portions, starting from the moment the baby is two to three months old. It is important after the first use to monitor the condition of the child in order to notice an allergic reaction in time.

For kids

Many mothers are wondering at what age it is possible to introduce deer meat into a baby’s diet. For the northern peoples, this is a familiar product, although recently the popularity of this type of meat has begun to increase everywhere. Venison is a very useful product, so you can give it to a child even earlier than beef and pork. Such meat is much better absorbed compared to other varieties.

To begin with, you should give the child only a small portion to find out how the child’s body will react to the new ingredient and to prevent difficulties with digestion.

When losing weight

It is no secret that for weight loss and getting rid of excess weight, it is necessary to use as little fatty foods as possible, because the calorie content of such dishes is several times higher than the energy value of food rich in proteins and carbohydrates. Venison differs from other types of meat in composition, it contains practically no fat. This allows you to use the product while observing various diets.

Venison in medicine

Deer meat-based preparations have the ability to stimulate the intestines, at the same time saturate the body with useful elements and suppress the feeling of hunger. When using such a product in food, it will be possible to avoid overeating, which becomes the cause of weight gain. Also, the rich composition of meat helps to accelerate the metabolic processes that are carried out in the body. Medicines from venison are widely used to treat various diseases. They are used in the treatment of diseases of the liver, cardiovascular system, kidneys and lungs. Also, venison has a diuretic and antipyretic effect.

From this product, drugs are obtained that are able to protect the body from carcinogens, activate the functions of the reproductive system and restore an erection, stimulate the blood formation process. In addition, preparations from venison nourish the body, saturating it with useful elements, improve skin condition, tone up.

Preparations from young individuals are made in powder form. Numerous scientific studies have shown that this product contains many biologically active substances.

Harm and contraindications

It often happens that the more useful a particular product, the greater the restrictions on its use. This is not typical for venison, but there are still some restrictions on its use in nutrition.

Contraindications to the consumption of deer delicacy are the following diseases:

• gouty arthritis;
• chronic renal failure;
• stones in the kidneys.

This is due only to the fact that with these pathologies, a diet with a low content of the protein component is indicated.

Another limitation is the diagnosis of hemochromatosis, which is an excess of iron in the blood. Venison contains a large amount of this substance, and it can aggravate the condition in Parkinson's disease.

If operations were performed on the digestive tract, you should also temporarily abandon such game. In this condition, the meat product can be very difficult.

The individual intolerance of deer meat is expressed in heaviness in the stomach, gas in the intestines, colic and digestive upset.The same symptoms can occur if meat is consumed late in the evening, shortly before bedtime.

Studies were conducted that proved that the uncontrolled consumption of red types of meat delicacies (usually two to three times a week) can cause the development of cancer in the large intestine.

How to choose and store venison meat

When buying, you should pay attention to some nuances.

1. Fresh, chilled raw materials are resilient. When you press on it with your finger, it will quickly take its previous shape without deforming. The young product has a delicate texture, while the meat of adult animals has a harder and more rigid structure.
2. Fresh venison should have a flesh of a dark red hue, reminiscent of beets. The surface of the fresh piece is slightly damp, but not sticky. You can check this with a regular paper towel.
3. Deer meat should not be bruised or bruised. Frozen food should not be covered with pieces of ice. This suggests that the product was subjected to repeated freezing.
4. Venison meat has almost no fat, so the presence of fatty veins and layers should alert.
5. Each part of the carcass is used for different categories of dishes. For example, if you have to bake meat in the oven, fry or boil, a loin or tenderloin is suitable for these purposes. If you plan to use venison for making soup or another meal based on the broth, you can purchase the rest of the animal. For the roast, the lower part of the ham is suitable. In this case, cooking should be carried out at low temperatures for a long time. Then the dish will be tender.
6. A sticky film on the surface of the meat indicates that the product is spoiled. Foreign odors are not permitted. Deer delicacy has a specific and even pungent smell, but it still smells of meat.

The taste of venison does not change depending on whether there is fresh meat or thawed. The main thing in this business is to exclude repeated freezing of meat delicacy. Such a product quickly deteriorates.

For storage, you should choose a dense packaging in the form of cling film or foil. When stored in the refrigerator, meat must be placed on the lower shelf. To extend the shelf life of such a delicacy, it is recommended to cook the marinade and immerse the meat in it. To do this, just mix the salt with spices and add them to the water.

It is not recommended to store such meat in an open form, since all moisture can evaporate from it. It will become stiff and soon deteriorate.

Like other types of meat, deer delicacy should not be washed before storage. Such a delicacy cannot be re-frozen.

Chilled meat can be stored in the refrigerator for a couple of days, if it is not intended to be used in the coming days, it is better to place it in the freezer. Here venison can be stored for a month. In the marinade, the meat can lie in the refrigerator for a week.

How to cook venison: recipes

Marinade

This delicacy is important to cook properly. So, you need to remember that the product needs preliminary immersion in the marinade. This will provide a softer meat without a pungent odor, which is unpleasant for some people. To do this, grind it. For marinade, you can use the following recipe. In a bowl, add 100 ml of vinegar and olive oil, a head of chopped garlic, one teaspoon of mustard and season the mixture with basil and oregano.

If the taste of a deer meat product is unpleasant, you can prepare a marinade using citrus fruits. They mask the specific aroma and make the meat more palatable. In this case, you get a dish that will appeal to even the most fastidious guests.

To prepare the marinade, you can mix 100 ml of lime juice and the same amount of olive oil, add chopped parsley, green chili pepper and a teaspoon of ground cumin.

If possible, it is recommended to refuse roasting venison, preferring stewing or baking in the oven. So it will retain more useful components.

To get venison, you should use a different type of fat to give it a taste. You can use butter or vegetable oil for cooking. Before greasing pieces of the meat product with fat, small cuts are recommended. Thinly sliced ​​lard can even be placed in them. So the meat will become juicier.

The finished dish is best served traditionally - with a sauce made from forest fruits, which will emphasize the aroma of meat products. From drinks to such game you can use red wine.

Cutlets

For the preparation of cutlets you will need a kilogram of deer meat, a slice of white bread, two chicken eggs, breadcrumbs and salt and pepper to taste. Soaked bread in milk should be combined with minced meat, beat eggs into it and season with spices. It is recommended to roll the meat through a meat grinder twice. The minced meat must be repelled several times, throwing it into a bowl or on the board with force.

From the resulting mass, it is necessary to form cutlets, and then roll them in breadcrumbs. Fry until golden brown. This is necessary so that the cutlets do not fall apart in the oven. After that, bake them for 15-20 minutes at a temperature of 200 degrees. Readiness can be judged by the allocated juice. It is advisable to decorate the finished dish with herbs. Such venison cutlets will be an excellent food for everyday and festive table. You can serve them with sour cream sauce.

Barbecue

Currently, there are many options for cooking a dish such as barbecue. And some of them surprise with their complex components. To cook a kebab of such a delicious meat, you can use a simple and affordable recipe.

Of the ingredients you will need the meat itself, a few onions, 4 tablespoons of wine vinegar, thyme, the juice of two oranges, a few sweet and sour apples and spices to taste. A kilogram of meat should be washed, cut the film and all veins. Next, the venison must be cut into small pieces, salt, pepper and place in a container. Cut the onion into rings and add to the meat. Then mix the meat with the remaining ingredients and leave to marinate for 10-12 hours. After this time, string the meat on skewers, alternating with apples. It remains only to send the workpiece to the fire and fry for about 20 minutes.

Soup

To make soup from deer meat, you need to prepare the following components: 1 kilogram of meat, two onions, one carrot, several bay leaves and spices, five potatoes, two tomatoes, red currants, herbs and sour cream.

Rinse the meat, pour cold water and cook for one hour. After that add spices, onions, sliced ​​into four parts, and carrots. Cook for another 90 minutes. After this time, venison needs to be removed and the remaining broth filtered. If desired, separate the meat from the seeds, cut into small pieces and dip it back into the liquid. Next, add the potatoes, diced. While it is boiling, one onion must be fried in a pan with oil and add chopped tomato to it. Stewed vegetables should be included in the soup. Before serving, you can decorate the dish with herbs and berries. If you add sour cream, it will be very tasty.

Can Muslims eat venison

Venison is a fairly rare type of meat product on the table. Therefore, people who preach Islam often ask themselves whether they can use this type of product.Islam does not prohibit the consumption of meat from such wild animals as deer, wild goats, hares, foxes.

Is it possible to give venison meat to animals

Deer meat is a healthy product, it is nutritious. It is less greasy than beef. Such a meat product is the best variety for dogs. Since it belongs to delicacies, it has a rather high cost, few will be able to feed a pet with deer meat, but if the owner is fond of hunting, there will be no problems.

It is possible to give venison to a dog in a boiled form, but it is better to use a raw product, since it contains much more protein. The animal’s stomach is also capable of digesting raw meat. Gastric juice neutralizes the bacteria contained in the meat product.

Many dog ​​breeders feed their pets raw meat or a product pre-treated with boiling water. Puppies can be given venison from two months of age, twice a week. At the same time, the meat should be crushed to the state of minced meat. From three months, instead of mincemeat, you can give meat cut into small pieces.

Photo of venison meat