Venison

Damson

The damson is identified by its small, oval shape , smooth-textured yellow-green flesh, and skin from dark blue to indigo.

The skin of the damson is heavily acidic, rendering the fruit unpalatable to some for eating out of hand . Because of this acidic, tart flavour, damsons are commercially grown for preparation in jellies and jams. A range of varieties of damson are available, with some such as 'Merryweather' being more appropriate for eating when ripe straight from the tree while varieties such as 'Farleigh' benefit from cooking.

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Venison

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According to the USDA Nutrient Database (2007), cooked lean venison contains approximately 150 calories per 100g/3.5oz serving, and is a useful source of the following micronutrients: niacin, potassium, phosphorus, iron, selenium and zinc.

Venison may be eaten as steaks, roasts, sausages and ground meat. It has a flavor similar to beef, but is much leaner and the fibers of the meat are short and tender. Venison is lower in calories, cholesterol and fat than most cuts of beef, pork, or lamb.

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