Benefits of Venison - A Natural Fat Burning Food!

Discover the incredible weight loss benefits of venison, how to best prepare it and how much you should eat to get maximum benefit from venison - one of nature's amazing fat burning foods.

Venison or game meat encompasses elk and moose as well as deer. While they are harder to find, caribou and antelope are also forms of venison.

Venison is hard to come by if you are not a hunter, but you might find it in a specialty market. If you have a hunter in the family, this could also be a source of venison. You may at least get to enjoy a meal or two featuring this meat that is both delicious and nutritious and great support for your fat burning regimen.

Deer meat has a deep, full flavor and a tender, yet supple, texture. Deer can be hunted wild, or they may be raised on a farm. The flavor of the meat depends upon the diet of the animal. A deer that has foraged will taste different than a domestic deer. In any case, deer meat has an awesome flavor.

Fat Burning Benefits of Venison

Venison is incredibly low fat. It is very low in saturated fat, and it is also low in calories.

A 3-ounce serving of venison has about 134 calories, 3 grams of fat, and 1 gram of saturated fat. A similar serving of elk meat will yield 124 calories and 2 fat grams - one of those saturated fat. Moose meat contains 114 calories and 1 gram fat, but not any saturated fats.

Here are the benefits you will derive from venison: It is a great source of vitamins B12, B2, B6, and niacin. It also contains the minerals: zinc, selenium, iron, phosphorous, and copper. It is an excellent source of high-quality protein.

Venison contains iron, which is a building block of hemoglobin. This is what makes it possible for your blood to transport oxygen from your lungs throughout your body. Additionally, hemoglobin is an essential part of the enzyme systems that regulate metabolism and the production of energy.

Venison contains B vitamins (that is, B12 and B6), which assist in keeping homocysteine levels from becoming unhealthily high.

Here are the dangers of high levels of homocysteine:
The worsening of diabetic heart disease or atherosclerosis.
Damage to blood vessels that can lead to a heart attack or a stroke.

Osteoporosis and colon cancer may be prevented with the consumption of vitamin B12, which works to protect the colon against carcinogens.

Venison contains a good supply of Vitamin B2 (riboflavin). This vitamin helps with promoting a steady supply of oxygen based energy to your body. This is especially useful for the heart and muscles of the body. The protein like antioxidant molecule known as glutathione must be recycled constantly. Riboflavin helps to protect this delicate molecule.

Venison contains niacin to combat the incidence of osteoporosis. It also produces starch in the liver and muscles that can converted into energy.

Preparing Venison

When you choose your venison (deer meat) try to find meat from younger deer. It should be dark with flesh that is finely grained and fat that is clean and white. Fat is the source of the real taste. Look at the recommended sell-by date to find fresh venison in stores. Venison can be purchased in the freezer section or as fresh meat.

You'll need to trim any fat off the deer, elk, or moose before you grill or broil it.

Venison is very vulnerable and perishable, thus it is vital to place it in the coldest section of your fridge right away. When you plan to use it within a couple days, keep it in its wrapper to reduce handling. If you can't use it right away, be sure to wrap it properly for the freezer (using aluminum foil or freezer paper) and freeze it promptly. It won't spoil for a minimum of three to six months.

Exercise caution as you handle raw venison, being sure to rinse any utensils completely. When you marinate your venison, be sure to keep it in the refrigerator. If you leave it out, it is sure to spoil, as it is very heat sensitive. Frozen venison should be thawed out in the fridge.

One excellent way to enjoy venison is simply as a steak or on kabobs. You can also make venison jerky. It can be substituted for many other meats such as turkey or beef in stew or lasagna.

Here are some ways to enjoy elk meat: Chili, meat loaf, roast, stew, burgers, barbecue, or slow cooked in the crock pot.

Here are some ways to enjoy moose meat: Kabobs, hoagies, roast, meatballs, stroganoff, or stew.

Recommended Serving Size

A typical portion of venison is about 3 or 4 ounces per person.

This is just one example of the many extraordinary Fat Burning Foods available - foods that will burn fat naturally, allowing you to lose weight whilst you eat! Discover over 100 fat burning foods at 107FatBurningFoods.com and start losing weight effortlessly.

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Deer Season Entertaining - Easy Venison Recipes

If you live anywhere near a hunter or hunting area, then chances are you are going to get some deer meat. There are some great, easy recipes besides the old, tried and true-deer chili, deer stew, deer roast with vegetables, deer stroganoff, grilled venison tenderloins or chicken fried deer steaks with gravy and mashed potatoes.



Deer Jerky



You aren't a true deer connoisseur unless you have tried to make your own deer jerky. You don't have to have a dehydrator; you can use your oven, set on 200-250, with a hot pad stuck in the oven door to let the moist air out. It can take anywhere from 5-10 hours, depending on how chewy you want it. You can use the meat from the ribs, the flank steaks and the scrap meat that doesn't end up ground in hamburger or sausage for this. Keep in mind that the meat you start with, ends up about a half or two thirds less after drying. Marinate ¼ inch strips and pieces overnight, in some liquid smoke, Tabasco sauce, Worcestershire sauce, soy sauce, a little seasoning salt, garlic powder and onion powder. Next day, spread meat on wire rack, foil underneath and put in oven until done, 5-10 hours.



An easy appetizer is Venison Cherry Spread



1 pkg. of softened cream cheese, ¼ to ½ cup of dried or fresh crushed cherries or pie filing and leftover cooked venison, roast or ground, (and a few red pepper flakes if desired for heat) and spread on crackers.



Venison Roll-ups are another easy appetizer



Simply slice steaks with the grain to make thin breakfast steaks. Roll around two or three asparagus or green onions, or one of each and secure with a moistened toothpick and throw on the grill until the meat turns brown.



Venison Roast Pizza is an easy leftover meal



Get a cooked, prepared pizza dough, or use a loaf of flatbread or French bread, split. Mix 1 pkg. of softened cream cheese with a tablespoon each of: horseradish sauce, ranch dressing, Italian dressing and spread on pizza dough or bread. Top with leftover venison roast or cooked ground venison, onions, pepper, olives or mushrooms, as desired, top with Italian blend or mozzarella cheese, bake at 350 until golden brown and cheese melts.



Crescent roll Venison Lasagna pie



Take 2 rolls of crescents and open on a pizza pan or (large round baking pan), spread with tips outward, like a sun shape. Mix together: ½ pound of venison, ½ pound sausage, tomato sauce, onions, peppers and green and black olives, and one pack of dry ranch dressing, prepared as instructions. Once mixed, place in the center of the "Sun", top with shredded cheese, fold all the points towards the middle, and bake at 375 until golden and inside is bubbly.



Venison Cottage Cheese Pie



Mix 1 pound of ground venison, mushrooms and onions together and put in a 9" frozen pie shell. In a separate bowl, beat 2 eggs and add 1 cup of cottage cheese and pour over the top of the meat mixture. Bake at 350 for 30-40 minutes until set, or top mixture turns golden brown.



Whether you're an avid hunter or just someone who enjoys the offerings of a hunter you are sure to impress somebody with these easy venison recipes.

You'll find lots of single men and women to share your deer cooking with at RedneckAndSingle.com Over 18,000 single rednecks are waiting to meet you for dating, friendship and adventure. Check out http://www.redneckandsingle.com today.

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How to Make Venison Bacon

Bacon is one of life's best indulgences. The smell, the taste...it doesn't get better! Unfortunately, if you want venison bacon, you'll have to make it (or have your meat processor do it). Deer are lean, and therefore don't have enough belly fat to produce anything like pork bacon. But you can mix venison with pork, spice it right, and have tasty fake bacon. You can use it just as you would pork bacon-either adding it to recipes or eating it plain. Here is the best recipe I've found so far. I don't know who originally came up with this recipe, but I'm grateful every time I eat it!

You will need a meat grinder (or grinder attachment) and smoker, which are essential cooking tools for venison lovers!

Meat Loaf

For 25 lbs of venison bacon, you'll need half venison and half pork trimmings (50% meat/50 fat). If 25 lbs sounds like a lot of bacon, remember you can freeze it.

The spices and cure are what really make the venison bacon tasty, and preserve it. Buying a pre-made spice kit is the easiest way to go about making sure you have the right blend. Just about any place that sells sausage making equipment and accessories will have a venison bacon kit. The average price is around for a kit that produces 25 lbs of bacon. Not bad!

Before you start, make sure you have about 10 loaf pans ready (foil pans are easiest), cooking spray, wax paper, and a meat thermometer.

First grind the meat; double grind it to make sure the meats are thoroughly mixed. Use the fine blade for the second grinding. Put it in the bowl and add the seasoning and cure, mixing in water (your seasoning kit will tell you how much).

Spray the loaf pans with cooking spray and pack the meat into them. You want the meat to be about 2 inches deep. Cover the pans tightly with wax paper and store in the refrigerator (or the garage if it's cold enough) for 8 to 12 hours.

Spray the smoker rack with cooking spray to prevent sticking. Remove the meat from the pans and place it on the rack. You'll smoke the meat at 130 for 1 hour, then turn up the temperature to 160 and smoke for 2 more hours. After smoking, remove the meat from the rack and put it in the oven at 180 for 4 hours, or until the internal temperature of the meat reaches 155.

Allow the bacon to sit out until it reaches room temperature and then refrigerate it overnight. You can then slice it into strips. Package it into 1 lb packs and freeze for use throughout the year. Enjoy!

How to Make Venison Bacon

Susan Rose is creator of The Hunting Widow's Guide to Great Venison Cooking, greatvenisoncooking.com, a collection of venison recipes and instructions on how to prepare venison so that it is a culinary treat. She is currently compiling the recipes for a venison cookbook and encourages people to submit recipes.

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Benefits of Venison - A Natural Fat Burning Food!

Discover the incredible weight loss benefits of venison, how to best prepare it and how much you should eat to get maximum benefit from venison - one of nature's amazing fat burning foods.

Venison or game meat encompasses elk and moose as well as deer. While they are harder to find, caribou and antelope are also forms of venison.

Meat Loaf

Venison is hard to come by if you are not a hunter, but you might find it in a specialty market. If you have a hunter in the family, this could also be a source of venison. You may at least get to enjoy a meal or two featuring this meat that is both delicious and nutritious and great support for your fat burning regimen.

Deer meat has a deep, full flavor and a tender, yet supple, texture. Deer can be hunted wild, or they may be raised on a farm. The flavor of the meat depends upon the diet of the animal. A deer that has foraged will taste different than a domestic deer. In any case, deer meat has an awesome flavor.

Fat Burning Benefits of Venison

Venison is incredibly low fat. It is very low in saturated fat, and it is also low in calories.

A 3-ounce serving of venison has about 134 calories, 3 grams of fat, and 1 gram of saturated fat. A similar serving of elk meat will yield 124 calories and 2 fat grams - one of those saturated fat. Moose meat contains 114 calories and 1 gram fat, but not any saturated fats.

Here are the benefits you will derive from venison: It is a great source of vitamins B12, B2, B6, and niacin. It also contains the minerals: zinc, selenium, iron, phosphorous, and copper. It is an excellent source of high-quality protein.

Venison contains iron, which is a building block of hemoglobin. This is what makes it possible for your blood to transport oxygen from your lungs throughout your body. Additionally, hemoglobin is an essential part of the enzyme systems that regulate metabolism and the production of energy.

Venison contains B vitamins (that is, B12 and B6), which assist in keeping homocysteine levels from becoming unhealthily high.

Here are the dangers of high levels of homocysteine:
The worsening of diabetic heart disease or atherosclerosis.
Damage to blood vessels that can lead to a heart attack or a stroke.

Osteoporosis and colon cancer may be prevented with the consumption of vitamin B12, which works to protect the colon against carcinogens.

Venison contains a good supply of Vitamin B2 (riboflavin). This vitamin helps with promoting a steady supply of oxygen based energy to your body. This is especially useful for the heart and muscles of the body. The protein like antioxidant molecule known as glutathione must be recycled constantly. Riboflavin helps to protect this delicate molecule.

Venison contains niacin to combat the incidence of osteoporosis. It also produces starch in the liver and muscles that can converted into energy.

Preparing Venison

When you choose your venison (deer meat) try to find meat from younger deer. It should be dark with flesh that is finely grained and fat that is clean and white. Fat is the source of the real taste. Look at the recommended sell-by date to find fresh venison in stores. Venison can be purchased in the freezer section or as fresh meat.

You'll need to trim any fat off the deer, elk, or moose before you grill or broil it.

Venison is very vulnerable and perishable, thus it is vital to place it in the coldest section of your fridge right away. When you plan to use it within a couple days, keep it in its wrapper to reduce handling. If you can't use it right away, be sure to wrap it properly for the freezer (using aluminum foil or freezer paper) and freeze it promptly. It won't spoil for a minimum of three to six months.

Exercise caution as you handle raw venison, being sure to rinse any utensils completely. When you marinate your venison, be sure to keep it in the refrigerator. If you leave it out, it is sure to spoil, as it is very heat sensitive. Frozen venison should be thawed out in the fridge.

One excellent way to enjoy venison is simply as a steak or on kabobs. You can also make venison jerky. It can be substituted for many other meats such as turkey or beef in stew or lasagna.

Here are some ways to enjoy elk meat: Chili, meat loaf, roast, stew, burgers, barbecue, or slow cooked in the crock pot.

Here are some ways to enjoy moose meat: Kabobs, hoagies, roast, meatballs, stroganoff, or stew.

Recommended Serving Size

A typical portion of venison is about 3 or 4 ounces per person.

Benefits of Venison - A Natural Fat Burning Food!

This is just one example of the many extraordinary Fat Burning Foods available - foods that will burn fat naturally, allowing you to lose weight whilst you eat! Discover over 100 fat burning foods at 107FatBurningFoods.com and start losing weight effortlessly.

Visit : le creuset enameled cast iron 9 skillet all clad copper core 14 piece cookware set cuisinart multiclad pro stainless 12 pc cookware

Deer Season Entertaining - Easy Venison Recipes

If you live anywhere near a hunter or hunting area, then chances are you are going to get some deer meat. There are some great, easy recipes besides the old, tried and true-deer chili, deer stew, deer roast with vegetables, deer stroganoff, grilled venison tenderloins or chicken fried deer steaks with gravy and mashed potatoes.

Deer Jerky

Meat Loaf

You aren't a true deer connoisseur unless you have tried to make your own deer jerky. You don't have to have a dehydrator; you can use your oven, set on 200-250, with a hot pad stuck in the oven door to let the moist air out. It can take anywhere from 5-10 hours, depending on how chewy you want it. You can use the meat from the ribs, the flank steaks and the scrap meat that doesn't end up ground in hamburger or sausage for this. Keep in mind that the meat you start with, ends up about a half or two thirds less after drying. Marinate ¼ inch strips and pieces overnight, in some liquid smoke, Tabasco sauce, Worcestershire sauce, soy sauce, a little seasoning salt, garlic powder and onion powder. Next day, spread meat on wire rack, foil underneath and put in oven until done, 5-10 hours.

An easy appetizer is Venison Cherry Spread

1 pkg. of softened cream cheese, ¼ to ½ cup of dried or fresh crushed cherries or pie filing and leftover cooked venison, roast or ground, (and a few red pepper flakes if desired for heat) and spread on crackers.

Venison Roll-ups are another easy appetizer

Simply slice steaks with the grain to make thin breakfast steaks. Roll around two or three asparagus or green onions, or one of each and secure with a moistened toothpick and throw on the grill until the meat turns brown.

Venison Roast Pizza is an easy leftover meal

Get a cooked, prepared pizza dough, or use a loaf of flatbread or French bread, split. Mix 1 pkg. of softened cream cheese with a tablespoon each of: horseradish sauce, ranch dressing, Italian dressing and spread on pizza dough or bread. Top with leftover venison roast or cooked ground venison, onions, pepper, olives or mushrooms, as desired, top with Italian blend or mozzarella cheese, bake at 350 until golden brown and cheese melts.

Crescent roll Venison Lasagna pie

Take 2 rolls of crescents and open on a pizza pan or (large round baking pan), spread with tips outward, like a sun shape. Mix together: ½ pound of venison, ½ pound sausage, tomato sauce, onions, peppers and green and black olives, and one pack of dry ranch dressing, prepared as instructions. Once mixed, place in the center of the "Sun", top with shredded cheese, fold all the points towards the middle, and bake at 375 until golden and inside is bubbly.

Venison Cottage Cheese Pie

Mix 1 pound of ground venison, mushrooms and onions together and put in a 9" frozen pie shell. In a separate bowl, beat 2 eggs and add 1 cup of cottage cheese and pour over the top of the meat mixture. Bake at 350 for 30-40 minutes until set, or top mixture turns golden brown.

Whether you're an avid hunter or just someone who enjoys the offerings of a hunter you are sure to impress somebody with these easy venison recipes.

Deer Season Entertaining - Easy Venison Recipes

You'll find lots of single men and women to share your deer cooking with at RedneckAndSingle.com Over 18,000 single rednecks are waiting to meet you for dating, friendship and adventure. Check out http://www.redneckandsingle.com today.

Tags : simply calphalon nonstick 10 piece set kitchenaid 12 inch cast iron grill pan

How to Make Venison Bacon

Bacon is one of life's best indulgences. The smell, the taste...it doesn't get better! Unfortunately, if you want venison bacon, you'll have to make it (or have your meat processor do it). Deer are lean, and therefore don't have enough belly fat to produce anything like pork bacon. But you can mix venison with pork, spice it right, and have tasty fake bacon. You can use it just as you would pork bacon-either adding it to recipes or eating it plain. Here is the best recipe I've found so far. I don't know who originally came up with this recipe, but I'm grateful every time I eat it!

You will need a meat grinder (or grinder attachment) and smoker, which are essential cooking tools for venison lovers!

For 25 lbs of venison bacon, you'll need half venison and half pork trimmings (50% meat/50 fat). If 25 lbs sounds like a lot of bacon, remember you can freeze it.

The spices and cure are what really make the venison bacon tasty, and preserve it. Buying a pre-made spice kit is the easiest way to go about making sure you have the right blend. Just about any place that sells sausage making equipment and accessories will have a venison bacon kit. The average price is around $5 for a kit that produces 25 lbs of bacon. Not bad!

Before you start, make sure you have about 10 loaf pans ready (foil pans are easiest), cooking spray, wax paper, and a meat thermometer.

First grind the meat; double grind it to make sure the meats are thoroughly mixed. Use the fine blade for the second grinding. Put it in the bowl and add the seasoning and cure, mixing in water (your seasoning kit will tell you how much).

Spray the loaf pans with cooking spray and pack the meat into them. You want the meat to be about 2 inches deep. Cover the pans tightly with wax paper and store in the refrigerator (or the garage if it's cold enough) for 8 to 12 hours.

Spray the smoker rack with cooking spray to prevent sticking. Remove the meat from the pans and place it on the rack. You'll smoke the meat at 130 for 1 hour, then turn up the temperature to 160 and smoke for 2 more hours. After smoking, remove the meat from the rack and put it in the oven at 180 for 4 hours, or until the internal temperature of the meat reaches 155.

Allow the bacon to sit out until it reaches room temperature and then refrigerate it overnight. You can then slice it into strips. Package it into 1 lb packs and freeze for use throughout the year. Enjoy!

Susan Rose is creator of The Hunting Widow's Guide to Great Venison Cooking, greatvenisoncooking.com, a collection of venison recipes and instructions on how to prepare venison so that it is a culinary treat. She is currently compiling the recipes for a venison cookbook and encourages people to submit recipes.

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