Fatty acids contribute strongly to the flavour and odour of meat. This is due to differing chemical properties, such as melting points, which in turn lead to different oxidation products during cooking. Intake of quality fatty acids has long been the subject of cardiovascular research and PUFAs are generally regarded as beneficial. Speaking of feeding, wild animals are exposed to higher amounts of heavy metals in their ecosystem, due to industrial and other human activities.
Interestingly, the overall chemical composition of muscle barely differs between the two. By many measures venison can be considered healthier than beef. Comparing wild and farm-raised venison revealed few differences. The most interesting one being increased concentrations of poly-unsaturated fatty acids in wild animals, which are thought to be superior to saturated fatty acids.
Nov 11 Is venison really that good for you? Can you eat venison when pregnant? More fat? Fat chance. What about price? Venison has an earthy taste — the result of deer feeding mostly on leaves, twigs, fruits and other foliage and their minimal amount of fat due to their active lifestyle. Raised on venison — harvested by my dad and worked into meals such as lasagna, chili and spaghetti — I am fairly accustomed to its unique taste despite going years without eating much of it as a college student.
Now, well into my adulthood and with a hunter for a husband, I have welcomed venison as a regular part of my diet. Anymore, it is beef that tastes alien to me. Use a marinade. Because venison lacks the fat of beef, it is easy to dry it out while cooking it. Marinating the meat for several hours to up to a day before cooking it — as opposed to using a lot of salt, which will dry it out — will help it retain some moisture, making it juicer.
Use flavors that will complement, not override, the venison. Ditch all of the fat and silver skin. It can lead to the gamey taste that people sometimes complain of and to an unpleasant coating on the inside of your mouth. The only category in which venison loses is cholesterol: 95 mg to 76 mg in beef, according to Livestrong.
Venison also has more vitamins and minerals per serving than beef does. It has advantages in iron, vitamin B6, niacin, and riboflavin. But there is a wild card in this debate: a compound called L-carnitine, which is found in venison, beef, seafood, lamb, and dairy. Bacteria in the human stomach breaks down this compound to produce trimethylamine N-oxide TMAO which prior research has linked to heart and artery damage.
Venison has a slightly higher level of L-carnitine than beef does, but this research is still very new and ongoing. Advantage: Venison.
Ten friends with discriminating palates served as the test panel. Both beef and venison were seasoned evenly and cooked on a charcoal grill to medium rare. The meat was cut to bite-size portions and served on color-coordinated toothpicks white for venison, black for beef. Venison crushed beef 8 to 2. Venison just might be experiencing its glory days in the culinary world. Beef is generally more tender, fattier, succulent, and versatile. Even though I was raised on venison, I personally would still take a thick ribeye or T-bone over a whitetail tenderloin when given the option.
Years ago, an epic two-year drought in Texas had ranchers struggling to keep their cattle grazing while drought across the Great Plains drove feed prices sky high. Experts say beef prices could rise another 10 percent by grilling season. But how much does wild venison really cost?
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