Fat Content

Venison, like other game, is very low in fat. This makes it especially popular with health-conscious diners. The meat is likely to become dry unless the cook takes great care.

The loin and leg, being tender, are best cooked by dry-heat methods and served rare or medium done. If cooked longer, they will dry out. Roast these cuts whole, either bone-in or deboned, or cut them into steaks, cutlets, and medallions, and sauté, pan-fry, or broil them, taking care not to overcook.

Whole leg of venison, completely boned, seamed, and vacuum packed, is available. Weights range from 5 to 10 pounds (2.3 to 4.5 kg). Whole bone-in saddle weighs 5 to 20 pounds (2.3 to 9 kg), while the loin muscle weighs about half that after boning and trimming.