Venison is a culinary name that is given to the meat of deer, which tastes like beef.
PHILIPPINES Restaurant and Wine Bar:
3rd October, 2010
Venison is a culinary name that is given to the meat of deer, which tastes like beef. Though earlier, the term was used to describe meat of any mammal killed by hunting, it has now been restricted to the flesh of various species of deer. There are as many as 30 species of deer around the world, which include elk, caribou, reindeer, and moose. Venison meat is dense and fatty, thus making it a great addition to a healthy diet plan. It is a highly-prized and extremely delicious meat, with the taste beingdirectly related to the animalโs diet. The texture of this kind of meat is supple and tender. The practice of domesticating venison for food is estimated to have begun in the ancient times, during Stone Age. New Zealand and United States are the leading countries, when it comes to the domestication of venison. To know about the nutrition value present in venison, go through the Food Rating Chart given below.
Venison Nutrition Facts
Amount of Venison: 4.00 oz-wt
Total Weight of Venison: 113.40 grams
| Nutrients | Amount |
| Basic Components | |
| Protein | 34.25 g |
| Carbohydrates | 0.00 g |
| Water | 73.97 g |
| Ash | 1.72 g |
| Calories | |
| Total Calories | 179.17 KJ |
| Calories From Fat | 32.56 KJ |
| Calories From Saturated Fat | 12.76 KJ |
| Cholesterol | 127.01 mg |
| Fats | |
| Total Fat | 3.61 g |
| Saturated Fat | 1.41 g |
| Mono Fat | 1.00 g |
| Poly Fat | 0.71 g |
| Vitamins | |
| Vitamin E Alpha Equiv | 0.28 mg |
| Niacin ย B3 | 7.61 mg |
| Thiamin – B1 | 0.20 mg |
| Riboflavin – B2 | 0.68 mg |
| Niacin equiv | 7.61 mg |
| Vitamin B6 | 0.43 mg |
| Vitamin E IU | 0.43 IU |
| Vitamin E mg | 0.28 mg |
| Folate | 5.35 mcg |
| Pantothenic acid | 0.36 mcg |
| Vitamin D mcg | 0.35 mcg |
| Vitamin D IU | 13.61 IU |
| Vitamin B 12 | 3.60 mcg |
| Minerals | |
| Calcium | 7.93 mg |
| Copper | 0.35 mg |
| Iron | 5.07 mg |
| Magnesium | 27.21 mg |
| Manganese | 0.05 mg |
| Phosphorus | 256.28 mg |
| Potassium | 379.89 mg |
| Selenium | 14.63 mcg |
| Sodium | 61.24 mg |
| Zinc | 3.12 mg |
| Mono Fats | |
| 16:1 Palmitol | 0.04 g |
| 18:1 Oleic | 0.95 g |
| Poly Fats | |
| 18:2 Linoleic | 0.45 g |
| 18:3 Linolenic | 0.11 g |
| 20:4 arachidon | 0.15 g |
| Other Fats | |
| Omega 3 Fatty Acids | 0.11 g |
| Omega 6 Fatty Acids | 0.60 g |
| Amino Acids | |
| Alanine | 2.13 g |
| Arginine | 2.47 g |
| Aspartate | 3.47 g |
| Cystine | 0.39 g |
| Glutamate | 4.97 g |
| Glycine | 1.75 g |
| Histidine | 1.69 g |
| Isoleucine | 1.36 g |
| Leucine | 2.91 g |
| Lysine | 2.99 g |
| Methionine | 0.84 g |
| Phenylalanine | 1.40 g |
| Proline | 1.76 g |
| Serine | 1.45 g |
| Threonine | 1.61 g |
| Tryptophan | 0.00 g |
| Tyrosine | 1.21 g |
| Valine | 1.60 g |
Buying & Storing Facts
- While buying venison, opt for younger animals, as their meat is tenderer. They have more finely grained flesh and whiter fat.
- If you are buying fresh venison, make sure it is moist and springy, but not soft. Always check the sell by date before buying and always buy the one with the latest date.
- Venison, like other meat, is highly perishable and hence should always be kept at cold temperatures.Refrigerate small cuts for two days and large cuts for three to four days.
- Wrap venison in foil, so that the meat juice does not contaminate other food. Ground venison can be kept for two to three months; stew meat for three to four months; and roasts and steaks for six months.
- Before cooking, defrost frozen venison in the refrigerator. The exact defrost time will depend on the size of the cut. While steaks and chops take almost 24 hours, roasts take two to three days. Bring venison to room temperature 30 minutes before cooking.
Are these articles useful for enhancing your wine and dine experience in the Philippines.ย Do they also help you with travel, leisure, vacation, dining out, nightlife and other leisure activities plans in Philippines?ย Yats Restaurant hopes to provide you with ample information so you can plan your trips to Pampanga Angeles City Clark Freeport Zone whether you are travelling from Manila or other Asian countries such as Hong Kong, Shanghai, Singapore, Malaysia or Korea.
Restaurant reservations in Philippines, planning of menu, selection of wine for dinner and booking a private function and event in Angeles City Clark Freeport Zone can all be handled.ย Yats Restaurant and Wine Bar has been regarded by many to be the premier restaurant north of Manila Philippines.ย Its 3000-line award-winning restaurant wine list has kept many wine lovers happy dining in this restaurant in Angeles City Clark Philippines for over a decade.
Yats Restaurant and Wine Bar was built by Hong Kong-based Yats International in 2000 to provide a world-class fine dining restaurant, business meeting facilities and venues for private dinners and functions in Pampanga Angeles City Clark Freeport Zone.ย Pampanga Angeles City Clark Philippines was selected for this restaurant because of safety, clean air, absence of traffic and proximity to Manila and Subic.
For comments, inquiries and reservations, email Restaurant@Yats-International.com or call these numbers:
(045) 599-5600 0922-870-5178 0917-520-4401ย ย ask for Ernest or Pedro.
Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines?ย Once you get to Clark Freeport, go straight until you hit Mimosa.ย After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left.ย Just past the Yats Restaurant is the London Pub.
Source:ย http://lifestyle.iloveindia.com/lounge/nutritional-value-of-venison-6334.html
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