Venison?

Buffalo trumps all!

A 3-oz. serving of roast venison, for example, has 75 mg of cholesterol, while a similar cut of beef contains 76 mg of cholesterol. However, the venison slice contains less than 1 g of saturated fat, whereas the beef has 4.3 g -- more than four times the amount that deer meat provides.

Significance
At 75 and 76 mg of cholesterol, a single serving of venison or beef roast represents about 38 percent of your daily cholesterol allotment.



Read more: http://www.livestrong.com/article/342472-the-cholesterol-of-venison-vs-the-cholesterol-of-beef/#ixzz1uacAXvrF

If only dietary cholesterol had a direct correlation to blood serum cholesterol. Alas, it does not, thereby making your argument moot.

According to the USDA nutritional database, venison is 116 calories with 18mg of cholesterol per 3.75 oz. I think that is proof enough that it is good for you.:bigsmile:

Mmmmmmmmmmm.......I'm getting hungry for a bambi burger! :laugh:

We have a butcher shop close to home that carries farmed venison & bison. Love 'em both. (Never was much of a hunter myself)

I have been eating one pound at least four nights a week for the last year. I really like venison.

It has definitely helped me take off the weight.

I can it in the fall in a pressure cooker. Then when i need a quick easy snack I just pop the top off a jar sit down with buffalo sauce dip and enjoy.....

my only thought is MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!!!!!

The gaminess you get from deer meat is how it is prepared. Many people in the north leave a deer hanging outside for a few days to age the meat. This does not help the taste of the meat. When I harvest a deer as soon as i get it back to the house i get it off the bone and put it in my fridge for about a week. Leaving the meat on the bone and especially the hide will make the meat taste gamey. I have tenderloin and burger in the fridge right now for the weekend.

Have a great bacon-wrapped venison recipe for the grill, if you or anyone wants. It has won over even my dad, who had never deeded venison mastery to anyone or anything else.

(And marinade is key whatever you make. My go-to is apple cider. But butter milk is good. Also good is coke, actually, or mtn dew.)

For anyone interested, it is actually super easy. Have done it with three cuts now, each one coming out tender and tasted great. Have used shoulder medallions, loin and back strap.

First, trim your meat of all fat, connective tissue, etc. Then cut into maybe two-inch chunks. Soak in apple cider for at least four hours. I've done as much as overnight. Drain cider and add in your choice of bbq sauce. If I go store-bought, I use sweet baby rays. I like it sweet, but have used original and it works also. Hickory is also good. Cover back up and let that go in crude for another few hours.

Then give it a half hour or so on the counter to get to room temp. Then ... well, time to get messy. Take out the chunks and wrap them in bacon. I use thick cut more often but regular also works well. Will usually cut bacon in half to stretch it further, and one half slice will generally wrap. Recently added a section of sliced sweet onion inside the wrap, and it was awesome.

Anyway, wrap and secure with a toothpick. Then time for the grill.

You'll want a hot grill, but keep the coals set low - bacon grease will kick up flames pretty quickly. Can get a bit out of hand if they are too high. Let it go until starting to blacken, then flip and repeat. Doesn't take too long with the smaller chunks.

And that's it. Sweet and savory and the venison isn't direct on the grill, so won't dry out if you watch the bacon for timing. Everyone that has tried it has loved it and asked for more. And the cider helps a ton to kick a bit of the gamey taste out.

(And marinade is key whatever you make. My go-to is apple cider. But butter milk is good. Also good is coke, actually, or mtn dew.)

:noway: Marinade venison!? As Gollum would say, "you ruins it!" (but then, I'm a meat "purist" and am just as happy with just the meat flavor of just about any meat).

A little pepper on some dollar steaks, or a roast spent all day in the crock pot with some carrots, potatoes, and onion is all I need.

Venison is great!! That is all I eat! and it is not high in cholesterol! Its a clean healthy meat!

look it up anywhere it is high in cholesterol....i eat a lot also but just stating facts.,

It has slightly less cholesterol than beef but beef also then has more than four times the amount of saturated fat.

THIS!!!!!

Venison is great!! That is all I eat! and it is not high in cholesterol! Its a clean healthy meat!

look it up anywhere it is high in cholesterol....i eat a lot also but just stating facts.,

Comparison With Other Red Meat
Venison is considered a healthier alternative to other red meats; in a 100 g serving, it has just 66 mg of cholesterol, compared to 92 mg for beef and 101 mg for pork.

Comparison With Chicken
Venison even contains less cholesterol than most poultry, which is generally considered as having the lowest cholesterol. Compare venison's 69 mg to chicken (83 mg) and turkey (68 mg).

Benefits
Venison has other nutritional advantages, including less fat per 100 g serving (3.30 g compared to beef's 9.76 g). Venison also offers significantly fewer calories than both beef and pork.

i use ground venison in a lot of dishes that require hamburger and i love canned venison or goose.

I didn't marinate for taste. We would cube it like beef cube steak. We really liked it that way. I prefer corn fed wild deer from the fields rather than the higher elevation wilder taste. You can make it with onion if you roast it or use apple while roasting it helps to reduce the wild taste if you are so inclined.