Healthy Deer Meat

Deer originated in Mongolia millions of years ago, subsequently migrating to North America. Today, mule and whitetail deer are the species that populate the United States. In the early 20th century, the deer population was substantially decreased, and the government instituted regulations that limited hunting and controlled propagation to reestablish healthy population levels. Today, an estimated 10.7 million Americans hunt for deer each year. Deer meat, or venison, has a wild, gamy taste and provides a variety of nutrients.

Nutritional Content

Venison contains high levels of minerals. A 3-ounce serving provides 3.6 mg iron, or 20 percent of the daily recommended value; 231 mg of phosphorus, 23 percent of the daily value; and 320 mg of potassium, 9 percent of the daily value. Iron is essential for the delivery of oxygen in the bloodstream to the various organs in the body. Phosphorus is needed in the development of bones and teeth. Potassium helps with the conduction of electricity in the body and muscle contraction.

Lean Protein

A 3-ounce serving of deer meat contains about 27 g of protein--a higher protein content than is found in a similar serving of beef. The culinary uses of deer meat are similar to those of beef, but venison is leaner; it requires sauce or other methods of cooking that prevent it from drying. Substituting deer meat for beef in spaghetti, chili and stew is particularly effective.

Chronic Wasting Disease

Deer are vulnerable to chronic wasting disease, or CWD--a disease similar to bovine spongiform encephalopathy, also known as mad-cow disease. The disease affects only deer and elk species. Symptoms include poor muscle coordination, confusion and the general appearance of illness. When you are hunting deer in an area known to have CWD occurrences, avoid handling the animal's organs and have the meat tested for traces of the disease. Contact your state wildlife agency for information about disease testing.

Lead

The use of lead ammunition in the capture of deer may contaminate the meat, according to the MayoClinic.com. Do not eat the parts of the meat that contain lead ammunition or are near the shot area. Pregnant women and children under age 6 are particularly vulnerable to lead poisoning; avoiding the consumption of wild game killed with lead ammunition is recommended for these individuals.