Best Restaurant Angeles City Pampanga Clark Philippines » Gourmet Venison Cuisine

Venison is a culinary name that is given to the meat of deer, which tastes like beef

20nimda11 — Thu, 15 Mar 2012 04:59:39 +0000

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 animal’s 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 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. Do they also help you with travel, leisure, vacation, dining out, nightlife and other leisure activities plans in Philippines? 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. Yats Restaurant and Wine Bar has been regarded by many to be the premier restaurant north of Manila Philippines. 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. 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 0917-520-4401 ask for Ernest or Pedro.

Http://www.YatsRestaurant.com

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? Once you get to Clark Freeport, go straight until you hit Mimosa. 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. Just past the Yats Restaurant is the London Pub.

Source: http://lifestyle.iloveindia.com/lounge/nutritional-value-of-venison-6334.html

venison cuisineAccording to the USDA website on nutrition, venison is among the most nutritious meats around

20nimda11 — Thu, 15 Mar 2012 04:58:36 +0000

In recognition of hunting season, this post will be the first in a series on the subject of venison. For those who don’t know, venison is the meat taken from deer. Many Americans never get a chance to experience the nutritional benefits of venison, as most states have laws like this one from the Virginia Department of Game and Inland Fisheries, which prohibit the sale of wild game. I thought we could take a moment to discuss the advantage of venison for nutrition and health.
Venison Nutrition

According to the USDA website on nutrition, venison is among the most nutritious meats around. It has fewer calories per serving than either beef, pork, or chicken in an equivalent serving. Note that these figures are for the cut of tenderloin (or breast for chicken), and in all cases, the cuts are baked or broiled.

Venison Nutrition

Meat	Cal	Saturated	Monounsat.	Polyunsat.	Cholesterol	Iron
3 oz lean		Fat (g)	Fat(g)	Fat(g)	(mg)	(mg)
Deer tenderloin	127	1	0.5	0.1	75	3.6
Beef tenderloin	185	4.3	4.6	0.4	71	1.5
Pork tenderloin	171	2.5	2.8	0.6	80	1.2
Chicken breast tender	249	3.2	5.8	2.6	37	1
Chicken breast	157	1.8	2.5	1.3	64	1

As you can see, per equivalent serving size, venison tenderloin has fewer calories, less fat, and more iron than even chicken breast. The cholesterol content is only marginally higher than that of beef tenderloin. Why is this the case? Cattle have fat marbled through the meat, whereas deer do not. This means that in the process of preparing venison, the vast majority of the fat is removed, rather than consumed.
You may never get the opportunity to consume venison. It’s difficult to obtain if you’re not a hunter. I’ve never seen canned venison anywhere on store shelves. I know it is possible to buy vension from farms that specialize in wild game. If you happen to have a friend who hunts, hit them up. I think you’ll find that most hunters are willing to share.

For comments, inquiries and reservations, email Restaurant@Yats-International.com or call these numbers:
(045) 599-5600 0922-870-5178 0917-520-4401 ask for Ernest or Pedro.

Http://www.YatsRestaurant.com

Source: http://livefitblog.com/2008/11/10/venison-for-nutrition-and-health/

Which nutrients are found in venison?

20nimda11 — Thu, 15 Mar 2012 04:58:04 +0000

Like most red meat, venison (deer meat) is a source of protein, zinc, iron and selenium. Venison is lower in fat and calories than beef; in fact, venison has about one-third the fat.
Venison can be used in a variety of recipes that would usually call for beef. The flavor is similar to beef, but with a touch of wildness to it. Not everyone likes that wild flavor of venison, but that taste can be tamed down by cooking the venison in a non-fat beef broth.
Ground venison sometimes has a small amount of beef fat or ground bacon mixed in to help bind the meat and help hold its shape. However, that adds unhealthy fats and calories, so make sure your ground venison is 100% venison.
For one 3-ounce serving of venison, you would have approximately:

130 calories
26 grams protein
2 grams of fat
67 milligrams cholesterol
0.9 grams saturated fat
3.5 milligrams iron
26 milligrams magnesium
338 milligrams potassium
3 milligrams zinc
11 micrograms selenium
0.24 milligrams thiamin
0.4 milligrams riboflavin
9 milligrams niacin
0.6 milligrams vitamin B6
1.6 micrograms vitamin B12
1.2 micrograms vitamin K

For comments, inquiries and reservations, email Restaurant@Yats-International.com or call these numbers:
(045) 599-5600 0922-870-5178 0917-520-4401 ask for Ernest or Pedro.

Http://www.YatsRestaurant.com

Source: http://nutrition.about.com/od/askyournutritionist/f/venison.htm

Ground venison can be substituted for beef in spaghetti sauces, chilies, tacos and meatloaf

20nimda11 — Thu, 15 Mar 2012 04:57:21 +0000

Some people look at a plate of venison and see Bambi. This article probably isn’t for them.

But with deer-hunting season here, the rest of you may be interested to learn that venison is flavorful, versatile and healthy. It is a red meat with less fat than chicken and nearly as much protein as beef.

Ground venison can be substituted for beef in spaghetti sauces, chilies, tacos and meatloaf. Cuts can be grilled, pan-seared and even stir-fried.

The meat’s strong flavor marries well with traditional autumn ingredients like pears, cranberries, pumpkins and squash, making it a perfect choice for the season’s holiday dinners.

But many people avoid venison, not only because of childhood memories of a beloved Disney character, but also out of concern for taste and safety.

“I think a lot of people feel that game tastes gamy and it really doesn’t,” said Teresa Marrone, editor of many game books, including “Preparing Fish and Wild Game” and “Dressing and Cooking Wild Game” (both by Creative Publishing International). “Big-game meat, if cooked properly, is even tastier than choice beef. And because it’s leaner than beef, it also has fewer calories. But the lean meat can become tough and dry if cooked incorrectly.”

The taste of the meat depends on the animal’s diet, its sex, age, the time of year it was killed and the way it was treated after the kill, she says.

A farm-raised, corn-fed deer, for example, will be milder than one that lived in the wild. An older animal is generally tougher and stronger-tasting than a younger one. Because venison is lean, it’s important to use moist heat and avoid overcooking, chefs say.

Venison is considered safer than chicken; as long as the meat is heated to about 140 degrees, or medium-rare, there’s little danger of disease, experts agree.

In Maryland, hunters are required to immediately remove the animal from the field and take it to an approved check station within 24 hours. After that, hunters can butcher the meat themselves or take it to a meat processor.

“If a piece of venison is bad, it’s usually caught before it’s wrapped,” said Paul Peditto, deer project manager for the Maryland Department of Natural Resources. “In my tenure, I’ve never heard of anyone suffering from improperly handled venison. I guess it goes to the issue that it is hard to get it any fresher.”

In Maryland, a record 77,660 deer were bagged during last year’s hunting season, said Peditto.

For comments, inquiries and reservations, email Restaurant@Yats-International.com or call these numbers:
(045) 599-5600 0922-870-5178 0917-520-4401 ask for Ernest or Pedro.

Http://www.YatsRestaurant.com

Source: http://articles.baltimoresun.com/2000-11-08/features/0011070025_1_venison-meat-maryland-department

Mouth-watering Venison Recipe Good Handling Is Key To Good-tasting Deer

20nimda11 — Thu, 15 Mar 2012 04:56:42 +0000

If the thought of venison doesn’t whet your appetite, you’ve never heard Charlie Magee describe the way he cooks venison roasts at his cabin in West Virginia.

“First, we build a pit from rocks and get a good wood fire going,” Magee says. “We let that burn for three, four hours . . . get a nice bed of hot coals.

“Then we put big, fresh chunks of venison on the grill. Man, you’ve never smelled anything so good as that deer meat cooking!

“Many people object to the taste of venison. They claim it has a wild flavor . . . that they can only tolerate it if the meat’s been marinated for three or four days. But that’s not the case at all if the meat is handled properly.”

Magee, a Westminster resident, has been hunting for most of his 70 years. During that time, he has developed his own method for dressing out deer meat, one that differs in some respects from the way a commercial butcher would handle it.

The part of the process Magee considers most critical is removing the hide as soon as possible.

“Those people you see riding around town for a couple of days with a deer on their car aren’t doing the meat a bit of good,” he says. “You’ve got to get that hide off as soon as possible. That’s what gives the meat a strong flavor. Check that deer in, get that hide off as soon as possible and cool out the carcass.”

The next step is aging the meat. In cold weather, the entire skinned carcass may be hung to cure. Another method is to quarter the carcass or cut it into manageable chunks and place the meat in a refrigerator.

“My way of cutting up the deer meat is probably different from the way others do it,” Magee says. “Some like chops, others like the loin separated. Some like ribs, some don’t. Some like the haunches cut into roasts, others like them cut into steaks.”

For Magee and his family, the loin is the choicest cut of the venison and is removed intact from the rib bones. The loin will be made into steaks that can be butterflyed (slit through the middle, leaving a small amount of connective tissue).

Magee feels the way commercial butchers cut the meat into sections on an electric saw has a harmful effect.

“When a butcher slices deer meat on a saw, a lot of the bone and connective tissue are dragged through the meat. Bone marrow, in particular, has a strong, unpleasant flavor,” he says.

For comments, inquiries and reservations, email Restaurant@Yats-International.com or call these numbers:
(045) 599-5600 0922-870-5178 0917-520-4401 ask for Ernest or Pedro.

Http://www.YatsRestaurant.com

Source: http://articles.baltimoresun.com/1990-12-05/news/0503110518_1_deer-meat-cut-the-meat-venison

Venison can be tasty if stored, cooked right

20nimda11 — Thu, 15 Mar 2012 04:55:45 +0000

SOME THINGS, AMONG them wine and cheese, improve with age, but not venison in the freezer. So, it is time to consider cooking some of that deer taken by the hunter of the household in the recent seasons.

Too often, venison, waterfowl and fish are bypassed in household freezers — considered something to cook “one of these days.” Not infrequently, they are prepared so late they are bordering on freezer burn, rancidity or are otherwise past their prime. Sometimes they are kept so long they are tossed out without ever seeing a stove.

What a waste, much of it probably due to overconfidence in the quick freezing and preservation capabilities of the family freezer, or perhaps inadequate wrapping, or too much jostling of the packages in the freezer. They can all add up to a cut of venison that proves disappointing on the table, which discourages one from choosing another cut at a later date.

It’s a vicious circle. The less desired, venison is stored longer, and when eventually prepared is even more disappointing. Chances are if the venison you have sampled doesn’t live up to what was expected, there was a problem in packaging and/or freezing process, or perhaps it was cooked too soon after it was bagged, which is another story.

Venison should be aged to enhance flavor and tenderness for about a week after the deer has been taken. This prompts a breakdown of tissue, which incidentally is commonly done with other meats. Cut a slab of venison from a deer as soon as the venison cools, and chances are it will be tough and lacking in flavor.

Ideally, a deer should be hung with its hide on for from five to ten days in temperatures of from 35 to 40 degrees, but the weather is not always cooperative. Too cold, and the flesh freezes; too warm and there is the possibility of deterioration. When outdoor temperatures are not right, the deer should be taken to a commercial processor where it will be hung, or it can be butchered, wrapped, frozen and put in a freezer where it can age — though some claim not quite as well as in cool outdoor temperatures.

Too often, venison is not home-packaged as air-tight as it should be. Plastic bags are the easiest to use, but metal foil or quality butcher wrap paper is more serviceable, especially if the cut is wrapped tightly in a thin clear plastic sheet. This combination guards against air penetration and loss of juices.

For comments, inquiries and reservations, email Restaurant@Yats-International.com or call these numbers:
(045) 599-5600 0922-870-5178 0917-520-4401 ask for Ernest or Pedro.

Http://www.YatsRestaurant.com

Source: http://articles.baltimoresun.com/1991-02-06/features/1991037180_1_venison-freezer-cooked

No matter how much kitchen space the microwave takes up, just cook the venison chili

20nimda11 — Thu, 15 Mar 2012 04:55:03 +0000

As a big pot of venison chili simmers on the stove, I can’t help but marvel at the imaginative – if not delusional – ways some people will try to deter us from consuming wild game.

If you haven’t read about it, a dermatologist in North Dakota claimed there were lead fragments in venison donated to food banks. Unfortunately, it caused a panic and health officials in North Dakota and Minnesota made the food banks dump the venison. What a colossal waste.

The Centers for Disease Control and Prevention (CDC) sent a team in to do a study of the hunters in North Dakota to look for lead contamination.

When the National Shooting Sports Foundation (NSSF) saw the results of the CDC study, it was obvious certain groups were using this as a spin tactic.

Ted Novin, NSSF’s Director of Public Affairs, said the results from the study indicate what hunters have known all along.

“The question posed is whether traditional ammunition poses a threat to people who consume venison harvested with that ammunition,” Novin said. “That question has been answered. According to the CDC report, the average blood lead level for hunters tested was lower than that of the average American. So we feel strongly that the CDC results speak for themselves – that this is a non-issue. I don’t know what other evidence people could want.”

The section of the CDC study to which Novin is referring follows:

“While this study suggests that consumption of wild game meat can adversely affect PbB (blood lead levels), no participant had PbB higher than the CDC recommended threshold of 10μg/dl – the level at which CDC recommends case management; and the geometric mean PbB among this study population (1.17μg/dl) was lower than the overall population geometric mean PbB in the United States (1.60 μg/dl) (CDC 2005). The clinical significance of low PbB in this sample population and the small quantitative increase of 0.30μg/dl in PbB associated with wild game consumption should be interpreted in the context of naturally occurring PbB.”

The somewhat confusing CDC report seems to indicate the minute increase in blood lead levels was caused by the consumption of wild game taken with traditional ammunition, but the study really can’t determine if that is the sole cause because of vocational exposure to lead or lead-related hobbies. Pre-industrial humans had lower blood lead levels, but I consider that a moot point.

NSSF noted that blood lead levels of children under 6 – those who Minnesota Department of Health deem “most at risk” – had a mean of just 0.88 micrograms per deciliter of blood, which is less than one part per billion and less than half the national average. Children over 6 had even lower lead levels. The CDC’s level of concern for lead in children is 10 micrograms per deciliter of blood.

NSSF also noted that Minnesota’s Department of Agriculture conducted a study that showed only 5.3 percent of whole cut venison donations contained “very small amounts” of lead fragments. Hence, 94.7 of the donations had no fragments at all. The CDC study indicated that more than 90 percent of hunters cleaned around the wound channel to ensure there were no bullet fragments.

“Hunters have been taking game with traditional ammunition for over a century, and the CDC results simply confirmed what we already knew – that there is no threat in consuming game harvested with traditional ammunition,” Novin said.
“Blood lead levels have been tested in Iowa since 1992, and there has never been an instance of a problem.”

Novin said the response NSSF has received after blowing the whistle on this fiasco has been very positive.

“It’s not really because of us but because of the CDC results,” he said. “When we brought this to the attention of hunters and others through our press release, I would say feedback has been extraordinarily positive.”

As far as Novin is concerned, this is just another example of certain groups trying to deprive us of utilizing the abundance of wild game.

“This is all about scare tactics,” he said. “In a nutshell, anti-hunting groups and anti-gun groups have realized they can’t get an overnight ban, so they’re trying every trick in the book to scare hunters and gun owners.”

As far as my personal experience with venison consumption, I’ve been eating venison all my life.

I’ve no adverse reaction to consuming venison, except for a few instances that were self-imposed.

For example, my wife did ask me how many paint chips I had munched on as a kid when she walked into the house and discovered I had re-arranged her kitchen without her blessing.

Trust me on this one guys. No matter how much kitchen space the microwave takes up, just cook the venison chili. Don’t dare mess with a woman’s kitchen without explicit permission.

By the way, for those who might have missed it, my favorite venison chili recipe follows:

VENISON CHILI
¼ cup olive oil
2 large cloves garlic, minced
4 large onions, chopped
2 large green peppers, chopped (optional, my girls don’t like green peppers)
4 pounds ground venison
2 six-ounce cans of tomato paste
3-4 cans diced tomatoes
3 ounces chili powder
1 tablespoon salt
4 16-ounce cans of kidney beans
1-3 dashes of cayenne pepper
1-3 dashes of garlic salt
2 bay leaves
1 teaspoon liquid crab boil (This is my secret ingredient)
Heat olive oil to large stock pot with heavy bottom and sweat garlic, onions and pepper until tender. Add venison and brown for 10 minutes over medium heat. Add tomatoes, tomato paste, chili powder, cayenne pepper and salt. Mix together and then add bay leaves. Bring to boil and then simmer for 2-3 hours.

Serves 10-12
Are these articles useful for enhancing your wine and dine experience in the Philippines. Do they also help you with travel, leisure, vacation, dining out, nightlife and other leisure activities plans in Philippines? 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.

For comments, inquiries and reservations, email Restaurant@Yats-International.com or call these numbers:
(045) 599-5600 0922-870-5178 0917-520-4401 ask for Ernest or Pedro.

Http://www.YatsRestaurant.com

Source: http://www.outdooralabama.com/oaonline/venison09.cfm

Venison is a healthy red meat, with virtually no fat or cholesterol

20nimda11 — Thu, 15 Mar 2012 04:53:58 +0000

Venison is a healthy red meat, with virtually no fat or cholesterol. It’s also high in protein and an excellent source of bio-available iron.

Farm raised New Zealand venison is exported worldwide; however Western Europe (including Scandinavia) is the major market for New Zealand venison exports, taking approximately 85 percent of total exports. Germany is our largest single market, as venison is an important part of traditional German autumn and winter cuisine. Other major European markets include Belgium, Sweden, France, the Netherlands, Austria and Switzerland. The USA is the industry’s main export market outside Europe.

For comments, inquiries and reservations, email Restaurant@Yats-International.com or call these numbers:
(045) 599-5600 0922-870-5178 0917-520-4401 ask for Ernest or Pedro.

Http://www.YatsRestaurant.com

Source: http://www.deernz.org/n9.html