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

The growing awareness of the origin and quality of consumed food is making venison become the answer to the needs of those who do not want to give up meat, but are looking for its healthy and ecological sources.

Why is it worth eating venison? Venison is divided into: Big venison - deer, wild boars, fallow deer, roe deer, Small venison - wild rabbits, hares,

High-quality protein unites them. Venison has 22% protein and similar amino acid content to normal protein.

Wild animal meat contains more iron than red meat, which is vital for the body. Venison has four times more vitamins and minerals and less fat than farmed beef.

Venison is rarely processed, so it retains its nutritional value. Its lack of antibiotics and growth hormones makes it a good alternative to industrial beef.

Potential risks and issues

Despite its health benefits, venison may cause trichinosis or toxoplasmosis. Wild animal meat is only sold after veterinary inspection, reducing infection risk.

Avoid raw meat like tartare and opt for heat-treated foods to avoid parasites. Threats are eliminated by high temperatures.

Gout sufferers should avoid venison. This meat contains purines, which form uric acid.

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