But whether it’s wild or raised on a farm, The Guardian says venison is an excellent choice of meat that shouldn’t be overly gamey tasting. It’s also high in vitamins B2 (aka riboflavin) and B3 (or niacin), which are good for your metabolism, and vitamins B12 and B6, helping to reduce your risk of heart attacks and strokes.
When preparing venison, it should be handled differently than beef, calling for less cooking time to avoid becoming tough. The Spruce Eats says venison can be used instead of beef in recipes like roasts, hamburgers, jerky, stew, or simply cooked on the grill. In an article for Southern Living, cookbook author Stacy Pilgreen-Harris notes that venison is also a great choice in fajitas and sandwiches, or eaten as steak. The writer suggests utilizing dry-rubs or marinades, optimizing the meat by cooking it appropriately to really play up the flavor.
While healthier venison can be substituted for beef in many favorite recipes, its unique flavor lends itself to exploring dishes that showcase what makes it special and different.