Venison is one of the healthiest and least processed meats in Poland. Despite this, compared to poultry or pork, it rarely ends up on the dinner table. It is practically not used in our country today, although it has a rich tradition (it was a symbol of prestige on noble tables).
Perhaps because it is more expensive, harder to obtain (you pay for quality) and not everyone can prepare it well. However, it is worth making the effort, spending a little more and permanently including it in your menu, because it is usually not full of chemicals. It is leaner, tastier meat that has high nutritional value.
Game is definitely worth including in your diet. Unlike most meat from industrial farms (especially poultry stuffed with artificial additives and antibiotics) it is the least processed and chemical-free.
It is subjected to rigorous inspections and is sold mainly in specialized stores, hence its higher price. Game is biologically purer and rich in nutritional values. It is lean meat with a small amount of fat, containing high-quality protein, iron, zinc, omega 3 and B vitamins (especially B12).
It is relatively low in calories (for example, wild boar meat has only 103–114 kcal/100 g, and pork has almost twice as much). Therefore, it may be a good choice for people who try to control their weight, cholesterol levels, and care about their heart and overall body health.
Game is not only the most natural meat in our country, but also one of the tastiest. It has a characteristic, deep flavor (especially in the case of venison or venison). In the kitchen, it goes best with accessories that emphasize its character, but at the same time do not overwhelm it.
It tastes great with sweet and sour additions, e.g. cranberry sauce, baked apples or forest fruit jam. The spices that “serve” it are primarily those with a spicy aroma and herbs, such as: thyme, rosemary, bay leaf, marjoram, garlic and juniper.
It is worth serving venison with vegetables, such as: carrots, beets, celery, pickled cucumber, red cabbage or parsley. It goes well with mashed potatoes and buckwheat.
