If using Venison....
* Venison pairs well with a variety of spice combinations. If you’ve got a buck, rub it with some chili powder and cumin. Fennel and sage work well with a doe. Cilantro, cumin, and lime juice are great on a hot day.
* Venison is a great choice for people who love red meat, but who need to watch their cholesterol! It is an excellent protein source, but unlike beef, lamb, or pork, it tends to be low fat. For example, 1 serving of venison loin (54 grams) has 86% protein, 14% fats, 0% carbs, and is only 81 calories. Not bad! Click the next page for a comparison of venison with other meat.
* Thaw frozen venison slowly and completely in the refrigerator at or below 40 degrees F.
* Venison should be cooked to at least 160 degrees F to reduce risk of foodborne illness. For those that prefer medium rare, whole cuts like loins and steaks can be cooked to a minimum internal temperature of 145 degrees F.
Always use a meat or instant-read thermometer to ensure your venison has reached a safe internal temperature.