Venison is very lean and extremely suitable for people on a diet low in fat, cholesterol or calories. Compared to other animals (pig and calf) whose meat is often on our plate, venison has a low fat content, contains a lot of iron, important proteins and omega 3 fatty acids. Deer on a deer farm have a diet consisting mainly of grass. This makes the taste milder and less intense than meat from wild deer. Venison has a dark red color. The preparation is generally no different from pork or veal.
Chapters
- Nutritional value and the differences between deer, veal and pork
- Venison steak with cranberries
- Venison fillet steak with brie and honey sauce
- Oven dish with minced venison and spinach
- Minced meat dish with rice and herbs
Nutritional value and the differences between deer, veal and pork
Keeping deer on farms is increasingly common today. Contrary to regular pig and cow farming, deer are not kept according to intensive farming methods. Mostly (with the exception of a few) they are small-scale farms that keep the deer as an extra income. This also protects deer meat from the use of hormones and antibiotics in the deer diet. The deer spend most of the year in the pasture and mainly eat grass, hay, leaves, chestnuts and acorns. Deer need a dry and sheltered spot in the meadow. A simple stall with a food and drink bowl where the animals can get in and out is sufficient. Day and night, summer and winter, they walk outside. When it is cold and wet, or in strong wind, they can enter the loft.
Kind per 100 grams | Energy KCal. | water gram | protein gram | fat gram | saturates fat grams | monounsaturated gram | Polyunsaturated | cholesterol milligram | iron milligram |
---|---|---|---|---|---|---|---|---|---|
Venison | 114 | 75.0 | 20.5 | 3.5 | 1.6 | 1.2 | 0.7 | 55 | 8.0 |
Veal | 170 | 68.9 | 20.0 | 10.1 | 5.1 | 4.6 | 0.4 | 70.0 | 1.4 |
Pork | 208 | 65.2 | 18.8 | 14.0 | 5.5 | 7.3 | 1.0 | 63.8 | 1.5 |
All recipes are for 4 people.
Venison steak with cranberries
Ingredients
- 4 venison steaks of 125 grams
- 1/2 red cabbage
- 2 cloves
- Piece of cinnamon pipe
- Dash of vinegar
- 1 tablespoon of sugar
- 250 grams of organic cranberries
- 1 teaspoon of cinnamon powder
- 50 grams of butter
- 1.5 dl. game stock
- 1 dl. Red port
- 1 teaspoon of mustard
- 1 tablespoon of apple syrup
- 2 teaspoons of binder
- 1 head of oak leaf lettuce
Preparation
Cut the red cabbage into strips and bring to the boil in a pan with some water, cloves, cinnamon pipe, vinegar, sugar and let it simmer for an hour. Add the cranberries for the last 15 minutes and cook. Remove the venison steak from the packaging and let it rest on a plate. Wash oak leaf lettuce and drain in a colander. Pat the steak dry and sprinkle with cinnamon powder. Heat the butter in a frying pan and fry the steak for three minutes on each side. Remove the steaks from the pan and keep warm in aluminum foil. Loosely stir the shortening and add game stock, red port and the rest of the cranberries. Let this reduce for about 3 to 4 minutes. Stir in mustard and apple syrup. If necessary, bind the sauce with all-purpose binder. Divide the oak leaf lettuce over the plates. Place a generous scoop of red cabbage in the center of each plate. Remove the venison steak from the foil and place it on the red cabbage. Pour a generous spoonful of sauce over it and place the remainder in a sauce boat. Delicious with freshly baked bread or fresh baguette.
Venison fillet steak with brie and honey sauce
Ingredients
- 4 fillet steaks of 150 grams
- dried thyme
- freshly ground pepper
- 50 grams of butter
- 200 grams of fresh brie
- 4 tablespoons of pecans
- 4 tablespoons cranberries (from a jar, in juice)
- 250 ml. creme fraiche
- 2 tablespoons of honey
- 1/2 teaspoon thyme
- 400 grams of mixed lettuce
- 2 tablespoons of olive oil
- 1 tablespoons of nut oil
- 2 tablespoons of lemon juice
- salt and freshly ground pepper.
Preparation
Rub the steaks with thyme and pepper. Brown the butter in a frying pan and fry the steaks alternately for 4 to 5 minutes. Cut the brie into pieces and coarsely chop the pecans. Remove the steaks from the pan and arrange in an oven dish. Spread brie, cranberries and pecans on top. Heat under the grill until the brie melts. Meanwhile make a sauce with the crème fraîche, thyme and honey. Wash and drain lettuce. Make dressing from olive oil, nut oil, lemon juice, salt and pepper. Dress up the lettuce with the dressing. Prepare four plates with the lettuce. Spoon the steaks from the grill onto the plates and spoon over the crème fraîche sauce. Delicious with freshly baked bread, baguette or baked potatoes.
Oven dish with minced venison and spinach
Ingredients
- 750 grams of potatoes
- 900 grams of fresh spinach
- 1 onion
- 1 tablespoon of butter
- 400 grams of deer mince
- 2 teaspoons Provencal herbs
- 1 teaspoon of coarse mustard
- salt and freshly ground pepper
- 5 tablespoons of coffee cream
- 1 tomato
- 100 grams of grated old cheese
- 50 grams of finely chopped almond chips
Preparation
Preheat the oven to 200 degrees. Peel the potatoes and cook until tender. Let cool slightly and then cut into slices. Meanwhile wash the spinach and cook briefly. Drain well in a colander. Chop the onion and fry in a little butter in a frying pan. Add minced meat and fry with a fork. Add Provencal herbs, mustard and coffee cream. Season with salt and pepper. Grease an oven dish with butter. Cover the bottom with half of the potato slices. Divide the spinach over this and the minced meat mixture on top. Cover the whole with the remaining potatoes. Garnish with tomato slices, grated cheese and the almond flakes. Place the baking dish in the oven for about 20 minutes until the almonds turn light brown.
Minced meat dish with rice and herbs
Ingredients
- 300 grams of brown rice
- 1 zucchini
- 2 shallots
- 400 grams of deer mince
- ½ teaspoon of nutmeg
- ½ teaspoon of chervil
- salt and pepper
- 3 tablespoons of cottage cheese
- 100 grams of grated Parmesan cheese.
Preparation
Clean the zucchini and cut into 2 x 2 dice. Cook the rice and zucchini cubes together in a pan. Melt the butter in a pan and fry the finely chopped shallots. Add the venison and fry with a fork. Add the spices. Mix the rice mixture and the minced meat mixture and stir in the quark. Sprinkle with Parmesan cheese.
Enjoy your meal and enjoy cooking.