Venison or deer with gravy
Common food
Photo: Wikipedia
Venison with gravy is a lean, deeply savory dish featuring tender, gamey deer meat bathed in a rich, often umami-packed sauce. The meat's texture is typically firm yet succulent, with a distinctive earthy flavor that sets it apart from beef. Nutritionally, it is a powerhouse of protein with minimal fat and carbohydrates, making it a highly satiating, low-calorie option.
Calorie split: 73% protein · 5% carbs · 23% fat
↓ Full nutrition💚 Why it's loved
People love it for its robust, complex flavor that feels both rustic and elegant, often associated with hearty, comforting meals. Its versatility allows it to shine in everything from slow-cooked stews to refined roasts, making it a favorite in both home kitchens and gourmet restaurants.
⚠️ Watch-outs & how to enjoy it better
The strong, gamey taste can be off-putting to those accustomed to milder meats, and it can be tough if not cooked properly. To counteract this, use slow-cooking methods like braising to tenderize the meat, and pair it with acidic or sweet components (like red wine or fruit) in the gravy to balance the flavor.
Key benefits
- Extremely high in protein for muscle repair and satiety.
- Very low in fat and carbohydrates, supporting weight management.
- Rich in iron and B vitamins for energy metabolism.
- Naturally lean, often lower in saturated fat than beef.
- Sourced from wild game, often free from antibiotics and hormones.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Venison has been a staple of human diets for over 10,000 years, and in medieval Europe, it was so prized that only nobility were legally allowed to hunt deer.
Full nutrition (USDA data · scales with serving)
| Water | 68.6 g |
| Energy | 147 kcal |
| Protein | 25.5 g |
| Total lipid (fat) | 3.5 g |
| Carbohydrate, by difference | 1.6 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.09 g |
| Calcium, Ca | 7.0 mg |
| Iron, Fe | 3.5 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 188 mg |
| Potassium, K | 231 mg |
| Sodium, Na | 345 mg |
| Zinc, Zn | 6.0 mg |
| Copper, Cu | 0.20 mg |
| Selenium, Se | 12.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.11 mg |
| Riboflavin | 0.47 mg |
| Niacin | 5.3 mg |
| Vitamin B-6 | 0.34 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 94.5 mg |
| Vitamin B-12 | 2.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.55 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 1.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.8 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.10 g |
| SFA 16:0 | 0.76 g |
| SFA 18:0 | 0.79 g |
| Fatty acids, total monounsaturated | 0.93 g |
| MUFA 16:1 | 0.08 g |
| MUFA 18:1 | 0.82 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.30 g |
| PUFA 18:2 | 0.22 g |
| PUFA 18:3 | 0.06 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 80.0 mg |
FAQ
What does venison taste like?
Venison has a rich, earthy, and slightly gamey flavor, often described as more intense and complex than beef. The taste can vary depending on the animal's diet and age, with younger deer being milder.
Is venison healthy?
Yes, venison is very healthy. It is high in protein, low in fat and carbohydrates, and rich in iron and B vitamins. It's a great option for those looking to manage weight or increase protein intake.
How do I make venison tender?
To ensure tenderness, use slow-cooking methods like braising, stewing, or roasting at low temperatures. Marinating the meat beforehand can also help break down fibers and enhance flavor.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.47 kcal/g · 69% calories from protein · 0.0 g fiber · 0.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.49 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.