Venison is a culinary name that is given to the meat of deer, which tastes like beef.

February 6, 2011

Venison is a culinary name that is given to the meat of deer, which tastes like beef. Though earlier, the term was used to describe meat of any mammal killed by hunting, it has now been restricted to the flesh of various species of deer. There are as many as 30 species of deer around the world, which include elk, caribou, reindeer, and moose. Venison meat is dense and fatty, thus making it a great addition to a healthy diet plan. It is a highly-prized and extremely delicious meat, with the taste beingdirectly related to the animal’s diet. The texture of this kind of meat is supple and tender. The practice of domesticating venison for food is estimated to have begun in the ancient times, during Stone Age. New Zealand and United States are the leading countries, when it comes to the domestication of venison. To know about the nutrition value present in venison, go through the Food Rating Chart given below.

Venison Nutrition Facts

Amount of Venison: 4.00 oz-wt
Total Weight of Venison: 113.40 grams

Nutrients Amount
Basic Components
Protein 34.25 g
Carbohydrates 0.00 g
Water 73.97 g
Ash 1.72 g
Total Calories 179.17 KJ
Calories From Fat 32.56 KJ
Calories From Saturated Fat 12.76 KJ
Cholesterol 127.01 mg
Total Fat 3.61 g
Saturated Fat 1.41 g
Mono Fat 1.00 g
Poly Fat 0.71 g
Vitamin E Alpha Equiv 0.28 mg
Niacin B3 7.61 mg
Thiamin – B1 0.20 mg
Riboflavin – B2 0.68 mg
Niacin equiv 7.61 mg
Vitamin B6 0.43 mg
Vitamin E IU 0.43 IU
Vitamin E mg 0.28 mg
Folate 5.35 mcg
Pantothenic acid 0.36 mcg
Vitamin D mcg 0.35 mcg
Vitamin D IU 13.61 IU
Vitamin B 12 3.60 mcg
Calcium 7.93 mg
Copper 0.35 mg
Iron 5.07 mg
Magnesium 27.21 mg
Manganese 0.05 mg
Phosphorus 256.28 mg
Potassium 379.89 mg
Selenium 14.63 mcg
Sodium 61.24 mg
Zinc 3.12 mg
Mono Fats
16:1 Palmitol 0.04 g
18:1 Oleic 0.95 g
Poly Fats
18:2 Linoleic 0.45 g
18:3 Linolenic 0.11 g
20:4 arachidon 0.15 g
Other Fats
Omega 3 Fatty Acids 0.11 g
Omega 6 Fatty Acids 0.60 g
Amino Acids
Alanine 2.13 g
Arginine 2.47 g
Aspartate 3.47 g
Cystine 0.39 g
Glutamate 4.97 g
Glycine 1.75 g
Histidine 1.69 g
Isoleucine 1.36 g
Leucine 2.91 g
Lysine 2.99 g
Methionine 0.84 g
Phenylalanine 1.40 g
Proline 1.76 g
Serine 1.45 g
Threonine 1.61 g
Tryptophan 0.00 g
Tyrosine 1.21 g
Valine 1.60 g

Buying & Storing Facts
• While buying venison, opt for younger animals, as their meat is tenderer. They have more finely grained flesh and whiter fat.
• If you are buying fresh venison, make sure it is moist and springy, but not soft. Always check the sell by date before buying and always buy the one with the latest date.
• Venison, like other meat, is highly perishable and hence should always be kept at cold temperatures.Refrigerate small cuts for two days and large cuts for three to four days.
• Wrap venison in foil, so that the meat juice does not contaminate other food. Ground venison can be kept for two to three months; stew meat for three to four months; and roasts and steaks for six months.
• Before cooking, defrost frozen venison in the refrigerator. The exact defrost time will depend on the size of the cut. While steaks and chops take almost 24 hours, roasts take two to three days. Bring venison to room temperature 30 minutes before cooking.

More and more, frequent diners from Manila, Angeles City, Subic and other major cities in Asia travel to North Luzon Pampanga Clark Freeport to enjoy good food in a romantic fine dining restaurant. On their list of requirements is a good wine list that not only offers a wide selection of wines from different countries but also older vintages that can be enjoyed now and not ten years later. Classic fine dining is the experience that guests of Clark Philippines’ Yats Restaurant & Wine Bar offers to their guests. Although this is an upscale fine dining establishment, families find the restaurant to be very children friendly.

Competition for a spot in the top ten restaurants in Manila heats up as frequent diners look for more than just chic decoration and a fancy menu. Top restaurants in Manila are offering not only good food and a cozy ambience but also a wine list that beats the competition.

Yats Wine Bar and Cigar Lounge is the new popular spot of nightlife and entertainment in Angeles and Clark Philippines. The there two walk-in cellars, one of which contains some 2000 greatest bottles including the rare 1900 Ch. Margaux, 1974 Heitz Martha Vineyards, 1947 Cheval Blanc, 1961 Latour, a fine collection of DRC Burgundies such as 1985 La Tache, old Dom Perignon dating back to 1964 and am impressive collection of Brunello, Barolo, Vintage Port and great wines from Spain, Germany, South Africa and Australia.

Fine dining Yats Restaurant offers privacy dining facilities for business and social needs. It is a short way out of Manila. Many frequent diners prefer to go out of town to enjoy an evening in a cozy restaurant, good food and fine vintage wine.

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Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

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