Venison

Venison – meat of a forest red game. Meat of young people noble and rens, and also meat of roes and Manchurian deer belongs to venison.

Products from cervine meat juicy and gentle, with a peculiar bright taste. In the north of a dish from this meat it is accepted to give as a main course. On useful properties venison can be carried to dietary and medical products. This meat is called the storeroom of vitamins and minerals.

Germany, Japan, Great Britain, Finland, South Korea, Canada, Sweden are considered as the main consumers of venison. Most often eat meat of young rens. Meat of the animals caught at the end of fall is considered the most tasty. At this particular time the organism of a deer contains the greatest number of useful components.

Nutrition value and caloric content of venison

Meat of a deer differs in the high content of useful components. Because of low caloric content it is useful for the people leading a healthy lifestyle and also elderly people, children, athletes to include venison in the menu. Venison caloric content – 160 kcal on 100 g of fried meat. The advantage of venison consists in excellent comprehensibility and in high nutritiousness.

Hundred grams of venison contain 70 mg of cholesterol, 19,5 g of proteins, 8,5 g of fats, 3,7 g of saturated fatty acids, 1 g of ashes and 71 g of water.

Besides, sixteen amino acids, 8,8 mg of RR vitamin, 0,3 mg of vitamin E, 0,68 mg of B2 vitamin, 0,3 mg of B1 vitamin, 10 mkg of vitamin A are a part of meat.

100 g of venison contain 305 mg of potassium, 194 mg of phosphorus, 77 mg of sodium, 21 mg of magnesium and 10 mg of calcium.

Meat of a deer contains much more proteins, than the best grades of meat of beef.

The huge advantage of venison consists in a unique combination of useful substances. The similar combination interferes with accumulation of fat in a human body.

Useful properties of venison

Useful properties of venison are unique and many-sided. It is separately possible to distinguish its safety and ecological purity from useful properties of venison.

Deer only eat lichens and mosses. Such food promotes synthesis in an organism of deer of the linoleic acid protecting a human body from carcinogens and from development of atherosclerosis.

In this meat there is a lot of B1 vitamin which sates an organism with energy, improves appetite and stimulates activity of a brain. Besides, B1 vitamin is capable to neutralize destructive action on an organism of alcohol and tobacco, and also interferes with education and development of cancer cells.

The advantage of venison consists also in what it supports in a tone of a muscle of heart, stomach and digestive tract. This delicacy is especially useful to women during pregnancy.

The selenium which is a part of cervine meat neutralizes destructive effects of negative impact on an organism of toxic agents and heavy metals.

The drugs prepared from various parts of carcass of a deer recover an erection and stimulate sexual function, protect from dangerous carcinogens, activate blood circulation, and also sate a blood plasma with useful components, cure puerperal complications.

Drugs from cervine meat make in the form of powders. Cosmetologists of China apply the powder received and deer meat as additive in cosmetic creams. Creams which part biologically active components of meat of a deer are recover elasticity and elasticity of skin, and also slow down aging processes. Medicines on the basis of an extract from horns of a young deer (show off) I improve hearing, sight, strengthen immunity.

Ways of preparation of venison

From venison prepare various refined dishes. For preparation of delicacies most often use cutting and deer brisket.

Dried venison enjoys wide popularity at judges of meat of a deer. Dried venison is considered magnificent snack. Besides, it can be used for preparation of soups. Smoked venison is also used for preparation of first courses, sometimes added also to salads.

Apples, carrots and various spices are well combined with stewed meat of a deer. Before roasting venison is soaked in marinade. As marinade for meat use juice of wild berries – a sea-buckthorn, a cranberry and cowberry. Still venison is quite often presoaked in red wine in combination with oranges. Taste of meat is perfectly supplemented by mushrooms (butter mushrooms or chanterelles). This meat is also perfectly combined with many spices and spices – bay leaf, black and red pepper, a thyme.

Of a leg or a back part of an animal usually do sausages or cutlets.

Kidneys, heart, language, liver and marrow of a deer – the real delicacies. Usually they are given as snack.

Coastal Chukchi from blood of a deer, pieces of meat, fat and flour prepare very tasty and rich dish – рилькын. It is considered that this dish gives to an organism additional forces.