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Venison is a healthy lean meat.
Venison is a very lean meat, so the addition of extra fat is necessary if you want to keep the meat moist during the cooking process.
Venison is a naturally lean meat, but if you do see any visible fat on the outside of the roast, you should trim it off with a sharp knife before preparing and cooking the meat.
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The venison was a worthy dish of rosy rare meat escorted by a butternut squash purée garnished with fried salsify.
But it's also a play on the word "doe", as in a female deer, venison being a featured ingredient in their Scotch eggs, tartar, burgers and steaks.
The food is art: a special one night, Colorado venison, was a Dutch Masters still life, with its radiant pink interior, dark red cabbage, spiced red-wine sauce and crunchy mustard-grain spaetzle.
The venison is to a great extent consumed by the hunters, their families and acquaintances.
The best way to marinade venison is in a large gallon Ziplock bag in the refrigerator overnight.
Roast venison is served with a butternut squash flan, braised cabbage and a mulled cider sauce.
4. While venison is resting, preheat a broiler.
Venison is done at an internal temperature of 130 °F (54 °C).
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