- Protein: Makes and repairs body cells.
- Iron: Helps with production of healthy red blood cells.
- Cuts of venison are similar to cuts of pork and beef when it comes to tenderness and cooking methods. However, venison is somewhat less tender than beef or pork because the animal gets more exercise.
- Store raw and cooked venison in the refrigerator for 3–5 days.
- Place raw meat on a plate on the lowest shelf so it does not drip onto other foods.
- In the freezer, venison will maintain best quality for 6–9 months.
- Cook ground venison to an internal temperature of 160°F to ensure it is safe to eat.
- Cook whole cuts like steaks or roasts to an internal temperature of 145°F.
- Venison can be substituted for beef or pork in most recipes, such as lasagna or meatloaf.