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Category: Recipes
Author: Goce Nikolovski
English
Format: EPUB
Size: 77.5 KB
Pages:
Date: February 10, 2016
Wild or cultivated, venison is always a selection of first-rate meat. Free range and pasture fed, it has several finer grain than beef. If you only ever tried the venison in the usual marinated in red wine stew, you may have found it too rugged – but do not be alarmed. Venison is very thin, so how to cook fast and high, or add extra fat to keep it moist.
It has more protein than any other red meat, which means that it saturates the appetite is really good. It is also particularly rich in iron (beef than a greater extent), which prevents anemia and good energy levels. He is full of B vitamins: B2 (riboflavin) and the B3 (niacin), which help regulate metabolism; and vitamin B6 and B12, which may reduce the accumulation of homocysteine in the blood, thereby reducing the risk of heart attacks and strokes. With all pasture and wild food that deer are eating a small amount of fat in venison likely to contain high levels of conjugated linoleic acid, which is believed to protect against cardiovascular disease and cancer ....
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