For centuries, man has harvested all types of deer for venison. It was considered a delicacy by people in medieval times, and large plots of land were used by royalty for hunting deer and other wild animals. It was also a feast for kings during the Victorian era. Until about 200 years ago, venison had been as important to Thanksgiving dinner as turkey. Today, no chemicals (steroids, etc.) are used in the deer to make them grow unnaturally, so venison is just as healthy as when they were first harvested 500,000 years ago by early man. Venison is tender, and leaner than many other meats (see chart below).

Nutrition Comparison*
  Calories Fat
(gm)		 Cholesterol
(gm)		 Protein
(gm)
Beef Bottom round, lean 189 8 81 27
Beef Tenderloin 174 8 72 24
Beef Brisket 223 13 77 24
Ground Beef, 72% lean 248 18 77 20
Ground Beef, 85% lean 213 12 84 25
Lamb Leg roast, lean 153 6 74 24
Lamb, Loin Chop 183 8 80 25
Veal Cutlet 155 4 112 28
Venison, leg cut 139 5 62 22
Pork Shoulder, lean 207 13 82 22
Pork, Top Loin 219 13 80 24
Chicken Breast, with skin 167 7 72 25
Chicken Breast, no skin 140 3 72 26
Turkey, dark meat 159 6 72 24
Turkey, white meat 133 3 59 26
Bass, broiled 167 3 62 18
Salmon, broiled 140 5 60 21
Halibut, broiled 111 3 62 20

*Source: US Department of agriculture and ESHA Research analysis of venison done by The National Food Laboratory, Inc.

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