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Kitchener Market 2017

Venison

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Preview of Venison

Available

January 1 - December 31

Harvest Period

January 1 - December 31

Some of the earliest human art is found in cave paintings in southern France. The people of that time painted pictures that were most meaningful to their culture, and deer appear in many of these ancient pictographs. Tests on the vegetable and animal dyes used in these paintings date some of the artwork to 30,000 years old. Archaeological evidence at Palaeolithic sites suggests that people have been eating venison – deer and elk – far longer than today’s preferred meat choices of chicken, beef, pork, and lamb.

 

Selecting and Storing

When purchasing venison, ask for meat from younger animals. It will have darker, more finely grained flesh, whiter fat, and the most flavourful taste.

 

Since venison is highly perishable, it should always be kept at cold temperatures, either refrigerated or frozen. Refrigerate the venison in the original store packaging, if it is still intact and secure, as this will reduce the amount of handling involved. Venison roasts, steaks and chops will keep in the refrigerator for two to three days. Alternately, the meat can be wrapped tightly and placed in the freezer where it should keep for between three and six months.

 

Nutritional Information

Not only has the quest for variety and unusual taste sensations driven the demand for venison, but also the emphasis on healthy and natural foods. Venison is high in protein and iron, as well as a good source of zinc and many of the B vitamins.  Deer are raised naturally, without growth hormones, antibiotics and dyes, producing a very lean meat.

 

3 ounces (85g) of venison supplies 134 calories, 2.7 g fat, 0g carbohydrate, 0g fibre, and 26g protein.

 

How to Use

The lower fat content and higher protein levels in venison are the qualities that dictate how it must be cooked. Most recipes call for the addition of fats, such as olive oil, to compensate for the lack of fat in the meat. Venison must be cooked quickly at high heat, and removed from the heat source early since the higher protein level means the meat will continue to cook on its own for a little while.

 

Steaks and tenderloin can be grilled, but be careful not to overcook them and make them dry. Tougher cuts are good in braises and stews. Venison can also be used ground, or made into sausage or jerky. It pairs well with the flavour of rosemary, juniper, sweet spices and pepper, as well as fruits, such as red currants and blackberries, and marinades made with red wine or port.

 

Breeds

Canadian farmers include native White Tail as well as Red and Fallow deer in their fields.