Venison for thought

The Michigan State University Extension published an article on venison nutrition and tips on how to cook it. According to the U.S. Department of Agriculture's Nutrient Database, ground venison has 159 calories with 22.5 grams of protein, 7 grams of fat, and 83 milligrams of cholesterol in a three once serving. It is recommended that you cook venison to 160 degrees Fahrenheit for ground venison and chops, steaks or roast. Preferred methods of cookery include moist heat such as braising or stewing. The use of marinades can be effective in maintaining juiciness in some cuts of venison. For more information visit: www.msue.msu.edu