Deer meat, or venison, is a meat that contains little to no fat. To ensure tenderness, large cuts of venison such as a roast, should cook on low heat for 2 or 3 hours. Smaller cuts of meat such as steak, need to cook on low heat for at least an hour.
In early America, venison was the main source of meat for most families. Due to the fact that domesticated farm animals were not common with most families, men had to hunt for wild game to provide food for their families.
To have good venison, the hunter should prepare the deer for processing immediately after the hunt.
Venison is a lean meat, low in calories and cholesterol. Three ounces of venison contains 139 calories and only has five grams of fat.
Since venison is a lean meat, it should be cooked using a fat such as oil or butter to prevent it from drying out.
Never salt raw venison prior to cooking. Salt pulls out the juices, which will make the meat dry.