Here's another game meat you should sub in for beef every now and again. Venison contains about one sixth the amount of saturated fat that beef does, it has more protein, *vitamins and minerals per serving like iron, vitamin B6, niacin, and riboflavin, too. If you don't love the gaminess of venison, use a citrus-based marinade to help tone down the flavor.*Use tenderloin or backstraps for steaks, stews and stir-frys; lower hams for roasts are best, just make sure to cook long and slow so it gets tender; the tops of the hams are best for steaks; and the lower ribs, belly, and neck are best for stew meat and sausage.*

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