IVF Babble

What are the nutritional benefits of venison?

By Sue Bedford, nutritional fertility coach

Venison is in season but the season is quite short so enjoy it while it is at its best. Venison is packed full of vitamins and minerals many of which are important to fertility.

Venison is an alternative to other red meats, is lean, rich in flavour and low in calories. It is also a versatile meat, which can be made into steak, sausages, meatballs, burgers, casseroles, stews and more. Buy it from your local butcher who will always be happy to help advise on recipes too.

So, here’s a look at the nutritional benefits of venison in more detail…

Venison is high in protein and low in fat, in fact it’s saturated fat levels are lower than other red meats.

Venison does not contain carbohydrates and contains fewer calories than beef or even chicken breast.

Venison is naturally low in sodium, so it’s better for your heart than other red meats.

Venison is packed full of vital minerals that are great for fertility including iron, phosphorus, potassium and zinc. Plus, vitamins B6 and B12, riboflavin, niacin and thiamin.

Why not try making a warming, nutrient packed Venison casserole and enjoy it with mashed sweet potatoes and some kale or spinach?


• One tablespoon olive oil

• One onion chopped

• 250g diced venison

• One tablespoon plain flour

• One clove garlic, crushed

• One carrot, peeled and diced

• One leek, washed and sliced

• A handful of mushrooms, washed

• One bay leaf

• Half a teaspoon of each, dried rosemary and thyme

• 300ml beef stock and water

• Splash of red wine (optional)

• Two large sweet potatoes peeled and chopped

• Salt and pepper according to taste


Fry the onion in a little oil in a large pan for three to four minutes until soft. Whilst the onion is cooking, cover the venison in the flour seasoned with a little salt until well coated. Add the venison to the onion and brown for three to four minutes stirring now and again.

Next, add the garlic, vegetables, herbs, stock (and wine). Stir, season to taste and bring to the boil. Remove from the heat and place in a casserole dish and place into a preheated oven of 180 degrees for 90 minutes.

Place the sweet potatoes into a pan and pour over enough hot water to just cover them. Cook until soft and when the casserole is ready mash with a little butter and enjoy with the casserole. Add a side green vegetables of your choice. Garnish with parsley (optional).


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