Venison is a good protein choice for people with cardiovascular disease. Venison differs from red meat in part because it is leaner and has less fat and fewer calories. Â.
Deer meat, a type of venison, is high in essential amino acids. However, youâll need to know how to properly store, clean, and cook deer meat to avoid foodborne illnesses. Â â.
Venison, or deer meat, is growing in popularity due to its lean and nutrient-dense profile. With less fat and calories than beef, venison is an appealing option for health-conscious eaters. But is it easy on your digestive system? Let’s take a closer look.
The Nutritional Profile of Venison
Venison is packed with protein, vitamins, and minerals. A 3.5 ounce serving of venison contains:
- 25 grams of protein
- Just 2 grams of fat
- Vitamin B12, niacin, selenium, zinc and iron
- 157 calories
It’s significantly lower in calories and fat compared to beef, making it an attractive option for weight management. The ample protein also makes it useful for building and maintaining muscle mass.
Venison is also very low in connective tissue. Connective tissues are tough proteins like collagen that require prolonged cooking to break down. Since venison contains little connective tissue, it can be cooked quickly without becoming tough and chewy.
Is Venison Easy to Digest?
The nutritional composition and low connective tissue content of venison make it one of the more easily digested meats. Here’s why:
High Protein, Low Fat
Protein is easier to digest than fat. Since venison is very lean, containing at least 4 times more protein than fat, it is digested more rapidly than fattier cuts of meat.
Fat can delay gastric emptying, meaning it sits in the stomach longer before being passed into the small intestine for nutrient absorption. The minimal fat content of venison allows it to move through the digestive tract efficiently
Lack of Connective Tissue
Collagen-rich connective tissues require prolonged cooking to break down. Because venison contains little connective tissue it doesn’t need to be braised or stewed for hours to become tender.
The ability to cook venison quickly prevents the meat from becoming tough and difficult to chew. This makes it easier on the digestive system.
Low Fiber Content
Fiber adds bulk and slows down digestion. Venison contains no fiber, allowing smooth and rapid transit through the gut.
While fiber is an important part of the diet, foods low in fiber like venison can complement high fiber foods by promoting more comfortable digestion.
Mild Flavor
Venison has a milder flavor compared to beef and other game meats. Its subtler taste makes it agreeable to most palates.
Foods with strong spices or flavors can sometimes irritate the digestive tract in those who are sensitive. The mild taste of venison allows it to be well tolerated by most people.
Tips for Easy Digestion of Venison
Follow these tips to enhance the digestibility of venison:
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Choose lean cuts: Select leaner cuts like loin and round over fattier options.
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Cook properly: Venison can become tough if overcooked. Cook to medium rare or medium doneness.
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Avoid deep frying: Frying makes meat harder to digest. Opt for grilling, roasting or pan searing instead.
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Limit high-fat sides: Pair with roasted or steamed vegetables instead of buttery mashed potatoes.
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Pre-tenderize: Use a marinade or tenderizer to help break down proteins.
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Chew thoroughly: Take time to chew each bite to kickstart the digestion process.
Individual Factors That Affect Digestion
While venison is one of the more easily digested meats, individual factors can impact digestion:
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Food intolerances: Some may not tolerate venison well due to sensitivities. Monitor symptoms.
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Gut issues: People with conditions like IBS or diverticulitis may experience discomfort.
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Age: Digestive function declines with age, making meat harder to break down.
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Medications: Drugs like antibiotics and antidepressants can disrupt gut function.
If you experience digestive issues after eating venison or other red meats, limit intake and see a doctor to identify underlying causes.
The Bottom Line
Venison’s high protein, low fat, low fiber and mild flavor profile make it one of the more easily digested meats. Proper cooking and avoiding high-fat accompaniments can further enhance digestibility. However, some individuals may still experience discomfort due to intolerances or gut issues. Monitor your personal response and adjust intake accordingly. Overall, venison can be an excellent addition to the diet, providing a lean protein source that’s easy on the stomach for most people.
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How to Cook Deer Meat
As soon as the deer meat has been cleaned and deboned, it needs to be frozen for 30 days. Freezing deer meat helps kill parasites like Trichinella and Toxoplasmosis gondii. Â.
That said, freezing doesnât kill bacteria that cause foodborne illnesses like E. coli or Salmonella, so you’ll need to cook the meat until it reaches 165 degrees Fahrenheit on the inside after it has thawed. Â.
Eating venison fresh isnt recommended because of how common parasites and tapeworms are. Even in homemade jerky and fermented sausages, E. coli can stay in the deers intestinal tract. You should steam, roast, or boil venison to 165 degrees Fahrenheit before drying.
When making soups, stews, casseroles, and meatloaf, make sure leftovers are reheated to the same 165 degrees F.Â
Venison can taste gamey, dry, and tough, but there are ways to improve flavor and texture. Soak the deer meat in two tablespoons of vinegar mixed with one quart of water for an hour before cooking it to get rid of the gamey taste. Â.
To keep your deer meat moist, you can rub the roast with oil before cooking.Â
To tenderize the meat and add flavor, you can soak the deer meat in a marinade. French or Italian dressings, tomato sauce, or fruit juices all make great marinades. Make sure you marinate the meat in your refrigerator and throw out the marinade after cooking the meat. The longer you marinate the meat, the more tender it will be. However, marinating for more than 24 hours can make the meat mushy. Â.
While deer meat can be pretty nutritious, you should be aware of the risks of consuming venison. Certain wild animals can carry infectious diseases like:Â.
Brucellosis. You are more likely to get this disease as a hunter if you touch the blood and organs of a deer. You can get sick if dirty animal blood, fluid, or tissue gets into your eyes, nose, mouth, or skin. This can occur during:Â.
- Field dressing
- ButcheringÂ
- Handing and preparing raw meat before cooking
- Eating meat thats not fully cooked
When hunting, avoid animals that look visibly ill or are already dead. You should also use safe field dressing techniques because even healthy-appearing animals could be infected with brucellosis. Â.
Safe field dressing techniques include:Â
- Using clean, sharp knives
- Wearing eye protection
- Using disposable or reusable rubber or latex gloves
- Avoiding direct contact with fluid or organs
- Not coming into direct contact with hunting dogs that may have touched animals that were being hunted
- Throw away disposable gloves and parts of the body that won’t be used carefully and completely.
- For at least 20 seconds, wash your hands with soap and warm water.
- Cleaning all your tools and reusable gloves with disinfectantÂ
- giving your dogs raw meat or other parts of the body that can make them sick
It could take anywhere between a week to a month for you to start feeling sick. If you experience any symptoms of brucellosis, you should talk to your doctor immediately. Tell them about any contact youve had with wild animals like deer while hunting. Â.
Signs of a brucellosis infection include:Â
- Fever
- Chills
- Sweating
- Headache
- Reduced appetite
- Fatigue
- Joint or muscle pain
Doctors will test your blood for brucellosis and get you started on a treatment plan.
Chronic wasting disease (CWD). Â Theres no strong evidence that humans can get CWD. However, there is a risk if you consume meat thats been infected. There are monitoring tools that look at CWD rates in an area where youre hunting. Testing might not be available in every state, though, and some states test differently. Â.
If you go hunting in a place where CWD is common, you should really think about getting the animals tested before you eat their meat.
Generally, deer meat can provide a rewarding dinner, especially after a long hunting season. Venison is a nutritious alternative to red meat like beef and pork. However, its essential to follow safety precautions to ensure you dont get sick from eating venison. When you know what to do, have the right tools, and follow safety rules, you can get enough meat to feed your family for months.
Types of Deer Meat
The deer meat can be handled in various ways after being deboned. You can soften the deer meat, grind it up, make jerky strips out of it, or keep the whole cuts for roasts. Â.
You can also keep venison dehydrated, canned in a pressure canner, or frozen for later consumption.Â
How Venison is ACTUALLY cooked by a PRO Chef
FAQ
What are the disadvantages of eating venison?
Can venison upset your stomach?
Is venison harder to digest than beef?
How long does it take to digest venison?
Why is venison hard to digest?
The reason why venison can be hard to digest is that, apart from purine, it is also high in protein. Protein takes more time to be digested than carbohydrates. Another reason is that a person might have trouble digesting venison. It can be because of some issues in the gastrointestinal tract, or the production of compounds that help digest protein.
What are the effects of eating raw onion on the stomach?
Raw onions are hard to digest because they contain fructans, which are not absorbed well in the small intestine. In fact, as fructans ferment, they can cause a great deal of digestive distress in the form of bloating, gas and diarrhea.
Is venison safe to eat?
Safety is a crucial factor to consider when consuming venison in its raw or undercooked state. Proper handling and storage of deer meat will help prevent contamination, and therefore prevent diseases. Is Venison Hard to Digest? The reason why venison can be hard to digest is that, apart from purine, it is also high in protein.
Why should you eat venison?
Plus, local venison is also considered a more sustainable source of protein that can help keep deer populations under control to prevent damage to woodlands and crops. Best of all, it’s easy to use, full of flavor and can be a great way to bump up the nutritional value of just about any meal. 1. Promotes Weight Loss