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Venison and the Healthy Food GuideA naturally produced meat with more iron then beef and less fat than chicken - that tastes great and is easy to cook too! Sounds perfect. The staff and Healthy Food Guide found out about New Zealand vension.
Rose Carr, Nikki Bezzant and Sarah Swain from Healthy Food guide learn about farm raised venison from Chef Graham Brown. On April 13 the editors of a relatively new magazine in New Zealand received personal education about the quality of farm-raised venison. Healthy Food Guide is, according to their own publicity, New Zealand’s top selling food magazine. Deer Industry New Zealand have previously supplied samples and discussed venison’s healthy profile with them, but more work is needed to get them to begin using readily available, budget friendly items available from supermarkets. DINZ staff demonstrated a range of healthy, cost effective meals to the editorial staff and provided them with nutritional information, and tips on how to prepare venison and how it is ideal for healthy recipes. Editor of the magazine, Nikki Bezzant said ‘the venison cooking demonstration was fascinating and very inspiring – I’m sure we all learned a lot and now feel more confident about cooking with venison!’ Included in the demonstration were venison rissoles with a Moroccan spice rub and cauliflower tabouleh. This dish, using lean venison mince provides a power-pack of nutrients, with amazingly little fat. The nutritional analysis is below. Nutrients Per Serve Energy 1,340KJ Fat 9.1g Saturated Fatty Acids 2.6g Monounsaturated Fatty Acids 4.0g Polyunsaturated Fatty Acids 1.4g Protein 29.0g Iron 5.6mg Click here for the recipe, and others by Graham Brown. |
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