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Benefits of Venison – A Natural Fat Burning Food!

Discover the incredible weight loss benefits of venison, how to best prepare it, and how much you should eat to get the most out of venison – one of nature’s amazing fat-burning foods.

Venison or game meat includes elk and moose as well as deer. Although harder to find, caribou and antelope are also forms of deer.

The fawn is hard to find if you are not a hunter, but you may find it in a specialty market. If you have a hunter in the family, this could also be a source of venison. You can at least enjoy a meal or two with this meat that is both tasty and nutritious and great support for your fat burning program.

Venison has a deep, full flavor and a tender, yet springy, texture. Deer can be wild hunted or they can be farmed. The taste of the meat depends on the diet of the animal. A foraged deer will taste different than a domesticated deer. In any case, venison tastes terrible.

The fat burning benefits of venison

Venison is incredibly low in fat. It is very low in saturated fat, and it is also low in calories.

A 3-ounce serving of venison has about 134 calories, 3 grams of fat and 1 gram of saturated fat. A similar serving of elk meat will yield 124 calories and 2 grams of fat — one of those saturated fats. Moose meat contains 114 calories and 1 gram of fat, but no saturated fat.

Here are the benefits you will get from venison: It is an excellent source of vitamins B12, B2, B6 and niacin. It also contains the minerals: zinc, selenium, iron, phosphorus and copper. It is an excellent source of high-quality protein.

Venison contains iron, which is a building block of hemoglobin. This is what makes it possible for your blood to carry oxygen from your lungs throughout your body. In addition, hemoglobin is an essential part of the enzyme systems that regulate metabolism and energy production.

Venison contains B vitamins (i.e. B12 and B6), which help keep homocysteine ​​levels from becoming unhealthily high.

Here are the dangers of high homocysteine ​​levels:
Worsening of diabetic heart disease or atherosclerosis.
Blood vessel damage that can lead to a heart attack or stroke.

Osteoporosis and colon cancer can be prevented by consuming vitamin B12, which protects the colon from carcinogens.

Venison contains a good amount of vitamin B2 (riboflavin). This vitamin helps promote a steady supply of oxygen-based energy to your body. This is especially useful for the heart and the muscles of the body. The protein-like antioxidant molecule known as glutathione must be constantly recycled. Riboflavin helps protect this delicate molecule.

Venison contains niacin to combat the incidence of osteoporosis. It also produces starch in the liver and muscles that can be converted into energy.

Deer preparation

When choosing your venison (venison) try to find meat from smaller deer. It should be dark in color with the flesh finely chopped and the fat clean and white. Fat is the source of real flavor. See the recommended sell-by date to find fresh venison in stores. Venison can be purchased frozen or as fresh meat.

You will need to trim any fat from the deer, elk or moose before grilling or roasting them.

The fawn is very vulnerable and perishable, so it is vital to immediately place it in the coldest part of your fridge. When you plan to use it within two days, keep it in its wrapper to reduce handling. If you can’t use it right away, be sure to wrap it properly for freezing (using aluminum foil or freezer paper) and freeze it right away. It will not spoil for at least three to six months.

Be careful when handling raw venison, making sure to rinse all utensils thoroughly. When marinating your venison, be sure to refrigerate it. If you leave it outside, it is sure to spoil, as it is very sensitive to heat. Frozen venison must be thawed in the refrigerator.

A great way to enjoy venison is simply as a steak or in kabobs. You can also make a bun. It can be substituted with many other meats such as turkey or beef in stew or lasagna.

Here are some ways to enjoy moose meat: chili, rotisserie, roast, stew, burgers, barbecue, or slow-roasted.

Here are some ways to enjoy elk meat: Kabobs, hoagies, roast, meatballs, stroganoff or stew.

Recommended serving size

A typical serving of venison is about 3 or 4 ounces per person.

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