One of the great struggles of people who are keeping a lean diet is cutting of red meat. When you have a craving for steak or a burger and you all have is Turkey, it just won't cut it. Unfortunately for people who loves to eat meat, regular beef in their diet isn't ideal for the health, and makes staying around 1200 calories difficult. One of the best alternative to beef is Venison. A one 4-ounce portion of beef porterhouse steak has around 300 calories when cooked. While a venison steak of the same size and cut has around 125 calories.

The difference is that, deer meat is very lean and has little fat in it. However, this means a venison steak won't be as tender and juicy as the beef steak, but a few good cooking methods can get it pretty close. Wild venison is the ultimate red meat. It's healthier, tastes better, and is safer than any meat you can buy in a store. It's also the more ethical choice.

Venison is meat that comes from deer. The biggest difference between beef and venison is the way they are raised. Beef cattle is raised by human hands, where deer is wild game. From a nutrient aspect, these meats are similar in some areas and different in others. Knowing these facts might help you to determine which one is a better fit for your diet. Pork and beef tend to be high in saturated fat, but there are a few exceptions while Wild game meats, such as venison, are low. Venison contains 3 grams of total fat and only 1 of those grams is saturated.

If you are watching your intake of fat, venison would be the better option. Both beef and venison contain high amounts of protein and no carbohydrates. This makes each type of meat favourable for a low-carb diet. As per cholesterol level, beef has more than three times more cholesterol than venison. Venison and beef both have moderate amounts of iron, but venison is slightly higher. In term of B Vitamins, both contain high amounts of various B vitamins that help break down protein, carbs and fat for energy, and they also assist with red blood cell formation.

The secret when dealing with venison the secret is time and patience. When you purchase venison from your trusted butcher or supermarket, make sure you purchase the meat that was allowed the carcass to hang as long as possible. Make sure they are allowing the carcass to hang for at least a few days. When it's time to cook the venison, you'll have roasts, ground meat, stew meat, sausage, and steaks. When you are using venison as a stew meat, low and slow is the way to go.

The same can be done for roasts. Venison is great in a pressure cooker or a crock pot, be sure to cook for several hours and the venison will fall apart in your mouth just like pork or beef. When making steaks, take extra care to tenderize and marinade your cuts longer than you would with beef. If you marinade your steak for 4 hours, marinade your venison for 6 or 8. After cooking, allow plenty of rest time to retain all the tasty juices you can.

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