Nutritional Information for Venison

If the world's health experts formed a committee to seek out the perfect red meat, they would discover venison.

Free-range venison is some of the purest, most nutritious meat available. However, consumers are often unaware of the tremendous health benefits of free-range venison. The Axis deer and South Texas Antelope harvested by the Broken Arrow Ranch are naturally low in fat and calories – comparable to chicken breast. They are also excellent sources of protein and iron – comparable to beef.

Broken Arrow Ranch is the only consistent source in the world for free-range wild game meat that has been field-harvested under full government inspection. There are a lot of confusing claims made about the nutritional characteristics of food products. We present this information from independent testing laboratories to prove how nutritious our wild game meat really is.

Species	Fat grams/4 oz	Protein grams/4 oz	Calories kcal/4 oz	Cholesterol mg/4 oz
South Texas Antelope (Nilgai)	2.1	25	121	58
Axis Venison	1.9	26	120	59
Beef - Ground, extra lean	18.5	29	290	95
Beef - Top loin	26.1	21	323	79
Chicken - Breast, skinless	4.1	35	188	97
Pork - Center loin chop	24.8	31	355	108

As you can see, venison and antelope meat provide great nutritional "value." They provide high quantities of protein with a lower cost of calories and fat, compared to domesticated meat alternatives. Many of the drawbacks attributed to red meat in general simply do not apply to wild game meat.

More information about the health benefits of venison can be found at The World's Healthiest Foods. They are a non-profit foundation that provides an independent perspective on the joys and benefits of healthy eating.s

Sources:

Comparative Nutritional Information - 4 ounce portions(uncooked) from a study by the Meat Science and Technology Center Department of Animal Science Texas A & M University. Meat samples from wild game were taken from the latissimus dorsi muscle - (Uncooked Raw). Chicken data from USDA Nutrient Data Laboratory, cooked with dry heat.

The Paleolithic Prescription. S. Boyd Eaton, M.D., Marjorie Shostak, Melvin, Konner, M.D., Ph.D. 1988. Pg 75.