Cooking venison

Good for you and great tasting, here's how to prepare venison. October 7, 2009 Reporter: Patrick McMurtry Videographer: Brad Rice

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This group of extension agents learned the first step in preparing venison...how to cut the meat. Now it's time to find out why deer meat is so good, and so good for you.

Cindy Fitch, an extension agent with West Virginia University, says venison is as healthy as meat can get.
"Venison is a much lower fat meat, most ground venison is most like 95% lean ground beef you get and venison roast or chops is most like grass fed or finished beef."

Buy that in the store and you'll wind up paying four bucks a pound. Get one in the woods and you'll not only save money, but wind up eating healthy. Venison is very lean, and what fat is there is not the kind that will clog up your arteries.

"The fat is a blend of saturated and unsaturated fat, so it's a healthy kind of fat as well. It's a healthy meat to use and it's an excellent source of zinc and iron, those are nutrients you don't get from anything but red meat." says Fitch.

Now you know it's healthy, but you might have some questions on how to cook with venison. Cindy offers these tips.

"You can use venison for anything you would use read meat for, it's a red meat. For meatloaf, for enchiladas, you could use it for stew with a little beef burgundy."

Cindy says don't be afraid to experiment a little, after all, that's half the fun of getting to know venison.

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