Delicious and healthy venison has been a secret among hunters, their family and friends. It is part of the reward to those that loved the hunt. Besides the allure of nature’s beauty, the hunt and the camaraderie of the deer camp, the rich, tender and wholesome venison was the icing on the cake for the investment in guns, gear and time. Venison for the most part could not be found commercially in restaurants or meat markets. The need for USDA inspection prevented venison from moving from the sights of a gun to the dinner table for those that did not actually shoot it or know someone that did.

A strange thing happened with the consumption of venison in America over the last 70–100 years. History suggests that venison has been consumed as a food longer than other meats, including beef, chicken and pork, that are more popular today. During the first part of the last century, venison was still a staple for many families. The urbanization of America and industrialized production of meat began to change our eating habits. The ability of putting your own food on the table was being replaced by packaged meat from the grocery store or meat market.

Well, that is beginning to change.  Many are find out about the health benefits that venison provides and how delicious it is.  It is beginning to become the “in” meat.  The demand for venison is rising and domestic deer farms are trying to keep up.  Venison is showing up on menus for fine restaurants and grocery stores in greater regularity.

Venison, Beef, Pork Nutritional Comparison

Click HERE to read the full article “Who Cares About “Where’s the Beef?”" which talks about the history of venison consumption, the health benefits of venison and how good venison tastes.  Browse our large selection of free wild game recipes at the Wilderness Cookbook.