Game meat, deer, raw

Venison is a dense, dark red meat with almost none of the marbling you find in beef, so it cooks fast and dries out just as fast if you push it past medium-rare. Steaks and loin cuts do best seared hot and short, then rested; tougher cuts like shoulder or shank reward a long braise with red wine, juniper, or root vegetables to soften the connective tissue. Ground venison works well in chili, burgers blended with a little fat, or a Bolognese, since its low fat content means it benefits from added moisture. The flavor is earthier and more mineral than beef, and it pairs naturally with sharp fruit notes like cranberry, blackberry, or a port reduction, along with rosemary, thyme, and black pepper.

Fresh venison should look deep red with no graying at the edges, and it should smell clean rather than gamey or sour; vacuum-sealed packs keep a few days refrigerated or freeze well for months. At 120 calories and 23 grams of protein per 100 grams raw, with fat at just 2.42 grams, it is one of the leanest red meats available, making it a straightforward way to build a high-protein meal without a heavy calorie load. Its sodium sits at 51 milligrams per 100 grams, low enough that you control seasoning entirely, and the iron content covers a meaningful share of daily needs, so a simple pan-seared portion alongside vegetables is a complete, well-rounded plate.