Many are afraid to eat. It's one of the healthiest meats

Why is it worth eating venison?

Venison is divided into:

• Big venison - deer, wild boars, fallow deer, roe deer,

• Small venison - wild rabbits, hares,

• Birds - wild ducks, pheasants, partridges, teal, quails.

What unites them is that they are a source of high-quality protein. Venison is composed of approximately 22 percent protein, and the composition of amino acids in it is similar to that of the standard protein.

Furthermore, meat from wild animals provides the body with important trace elements, such as iron, which is present in larger amounts than in traditional red meat. Venison is distinguished by a four times higher content of vitamins and mineral components and less fat than meat from farmed animals.

Besides, venison is rarely subjected to intensive processing, which means it retains its natural nutritional properties. It does not contain antibiotics or growth hormones, making it an attractive alternative to meat from industrial farming.

Potential hazards and concerns

Despite many health benefits, consuming venison raises concerns related to potential trichinosis or toxoplasmosis infection. However, it's important to note that meat from wild animals is allowed on the market only after veterinary control, which significantly minimizes the risk of infections.

To further protect against potential parasites, it is recommended to avoid consuming raw meat, such as tartare, in favor of dishes that have been properly heat-treated. High temperatures effectively eliminate any potential threats.

People struggling with gout should exercise caution when consuming venison. This meat is rich in purines, which turn into uric acid.