Venison is usually purchased frozen. It is available in many different cuts, such as steaks, roasts, brisket, stew meat, and ground venison. Tender cuts come from the ribs and loin, tougher cuts from the rump and shoulder. Chuck and shoulder are tasty cuts that make good pot roast or, if tenderized, can be eaten as steak. Ribs and rib-eye steaks are tender cuts that can be broiled or grilled. Shank and heel of round are bony leg cuts that make good venison stock for soups.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.