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venison steaks.

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ALSO KNOWN AS

deer steakdeer meat steakvenison loinvenison steakdeer steaksdeer meat steaksvenison loin steaks

Recipes with venison steaks + Add to pantry

SERVING

CALORIES

120

PROTEIN

23g

CARBS

FAT

2.4g

FIBER

NUTRITION PROFILE · per 100 g

Everything in this ingredient.

MACRONUTRIENTS

Calories120kcal—

Protein23g46%

Carbohydrates0g0%

Fiber0g0%

Sugar0g0%

Total fat2.4g3%

Saturated fat0.90g5%

Trans fat0g—

Cholesterol85mg28%

Water74g—

MINERALS

Sodium51mg2%

Potassium318mg7%

Calcium5.0mg0%

Iron3.4mg19%

Magnesium23mg5%

Phosphorus202mg16%

Zinc3.6mg33%

Copper0.10mg11%

Manganese0.01mg0%

Selenium9.7µg18%

VITAMINS

Vitamin A0µg0%

Vitamin C0mg0%

Vitamin D0.10µg1%

Vitamin E0.20mg1%

Vitamin K1.1µg1%

Thiamin (B1)0.20mg17%

Riboflavin (B2)0.50mg38%

Niacin (B3)6.4mg40%

Pantothenic acid (B5)0.70mg14%

Vitamin B60.40mg24%

Folate (B9)4.0µg1%

Vitamin B123.2µg133%

%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.

MEASUREMENT CONVERSIONS

How much is what.

1 oz28.4g

1 lb453.6g

1 piece170.1g

HEALTH BENEFITS

Why eat it.

✓Excellent source of lean protein, crucial for muscle building, repair, and satiety.
✓Lower in fat and calories than comparable cuts of beef, making it a heart-healthier red meat option.
✓Rich in heme iron, which is highly bioavailable and essential for preventing anemia and supporting energy levels.
✓Provides significant amounts of B vitamins, particularly Vitamin B12 for nerve function and Niacin (B3) for energy metabolism.

COOKING TIPS

In the kitchen.

1Due to its leanness, venison cooks quickly and can dry out. Cook to rare or medium-rare (130-135°F / 54-57°C) for the best texture.
2Marinating the steaks for at least 30 minutes in an acidic base like wine, buttermilk, or vinegar can help tenderize the meat and add moisture.
3Sear the steaks over high heat to create a flavorful crust, then reduce the heat to finish cooking without overdoing it.
4Always let cooked venison rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

STORAGE

Keep it fresh.

Refrigerate fresh venison steaks immediately at 40°F (4°C) or below and cook within 2-3 days.
For longer storage, wrap tightly in plastic wrap and freezer paper or vacuum-seal, and freeze at 0°F (-18°C) for up to 12 months for optimal quality.

RECIPES