Can you eat deer?

In this article, we will answer the question “Can you eat deer?”, and what are the benefits of eating deer meat?

Can you eat deer?

Yes, you can eat deer meat. Deer meat is categorized as lean red meat and is rich in micronutrients and proteins. This low-fat meat is perfect for stews, chilis, and meatloaves.

Benefits of venison meat

Packed with nutrients 

A three-ounce serving (about 85 grams) of cooked ground venison provides the following nutrients.

Calories 159 
Protein 22.5 grams 
Fats 7 grams 
Niacin 7.9 milligrams (39 percent DV)
Vitamin B122 micrograms (33 percent DV)
Zinc 4.4 milligrams (29 percent DV)
Thiamine 0.4 milligram (29 percent DV)
Vitamin B60.4 milligram (20 percent DV)
Phosphorus 194 milligrams (19 percent DV)
Riboflavin 0.3 milligram (16 percent DV)
Iron 2.8 milligrams (16 percent DV)
Selenium 8.8 micrograms (13 percent DV)
Potassium 309 milligrams (9 percent DV)
Pantothenic acid 0.6 milligram (6 percent DV)
Magnesium 20.4 milligrams (5 percent DV)

Aids weight loss 

The high protein and low caloric nutrition profile of venison meat are ideal for people who are watching out for weight gain. A high protein diet reduces appetite because proteins trigger the release of the Ghrelin hormone which controls the hunger pattern.

Helps prevent anemia 

Anemia occurs due to the lack of healthy red blood cells. This problem arises due to the deficiency of some vitamins and minerals particularly iron and Vitamin B12. 

Some of the common symptoms of anemia include fatigue, dizziness, pale skin, and a fast heartbeat. 

Venison fulfills 33% of your B12 and 16% of our iron daily value in a 3-ounce serving each. Eating venison meat weekly can help you prevent anemia.

Boosts immunity

Zinc is needed for the production of immune cells. It also protects the cells from oxidative damage due to inflammation. 

Besides, zinc plays an important role in fighting infections like the common cold, malaria, pneumonia, and diarrhea. By filling 29% of your daily value for zinc in just a 3-ounce serving, venison meat boosts immunity.

Promotes muscle growth and recovery 

Venison meat is a protein-rich food source. Consuming venison meat helps gain muscle mass because protein is an important component of bones, skin, impulses, and cartilage. 

Besides, an amino acid called L-glutamine, present in the vension protein, prevents muscle soreness and accelerates muscle recovery after a strenuous exercise.

Sustainable source of protein

The protein content of beef and venison is very similar. A 3-ounce serving of venison meat provides a whopping 23 g of protein. 

Deer overpopulation is detrimental to crops and landscapes. Thus, hunting deer and eating venison meat could be sustainable.

Supports brain health 

Deer meat is rich in Vitamin B6, B12, and Niacin, all of which are responsible for improved cognitive functions, memory, and learning ability, elevated mood, and better mental health.

5 things you should know about cooking venison 

Do not overcook the meat 

Overcooking the deer meat will render it tough, rubbery, and gamey and nobody likes that. You should always serve the tender cuts of venison rare or medium rare unless you mix it up with a lot of fatty pork.

Use the correct cooking method 

Tender cuts can be cooked by high heat grilling, pan-searing, or stuffing and trussing. Tougher and cheap cuts need to be slathered in sauce or cooked in a stew to keep them juicy. Venison soup with veggies and sausage is a good idea in this regard. 

You can use the hindquarter cut like a steak, cut it into cubes and use them in sauces or cut it into strips for salads, burritos, sandwiches, or fajitas.

Venison is not corn-fed beef

The fat and marbling of deer meat are less than beef. Therefore, beef and deer meat cannot be swapped for each other. Deer feeds on plants, grass, herbs, acorns, etc, thus, sold at a much higher price than beef; which is fed on grains and corn.

Use dry rubs and marinades

Dry rubs use salt, coffee, or ginger to tenderize deer while. While the marinades use the acid of wine, vinegar, or lemon or lime juice to break down the protein. Unlike other marinades, dry rubs and marinades won’t make your meat mushy.

Nothing like aged venison meat

You can dry-age your venison meat at home by refrigerating it for 7-14 days consistently at 34-37 degrees. For wet aging, venison meat needs to be thawed in the fridge for up to 14 days while it is still wrapped in the vacuum-sealed packaging.


In this article, we answered the question “Can you eat deer?”, and what are the benefits of eating deer meat?