My husband spent a week in November at hunt camp in the Muskoka Region of Ontario. A fun time was had by all! They got two doe that were cleaned, cut and wrapped before they left. Everyone brought home a bit of venison, a much welcomed addition in our freezer. Venison is a rich, flavourful red meat that can be used in place of beef for most dishes. It is a healthier option, well for those counting calories. Venison is lower in calories (102 cal/3 oz), lower in sodium (42 mg/3 oz), lower in fat (2.8 g/3 oz) and lower in cholesterol (72 mg/3 oz) than beef (3 oz: 162 cal, 56 mg sodium, 5.8 g fat, 76 mg cholesterol). It is, however, lower in protein at 19.2 g per 3 oz verses 25.8 g per 2 oz of beef. Venison should be served hot because what fat there is has a slightly unpleasant mouth feel when cold. For that reason, venison is often cooked with pork fat.
I lightly seared the venison pieces then poured in a 750 ml jar of Italian garden sauce with mushrooms. I brought the mixture to a boil then reduced to a simmer. I let the mixture simmer until the venison pieces were cooked through and tender. While the venison sauce was simmering I cooked tri-colour fusilli to al dente then drained.
A serving size of tri-colour fusilli is 2 oz dry which gives a yield of 255 g/9 oz cooked [210 cal. 7 g protein, 41 g carbohydrates, 25 mg sodium, 2 g fiber, 1 g fat, 0 mg cholesterol]. Plain wheat fusilli does not have any fiber so the tri-colour is a healthier choice as is whole wheat fusilli. If counting calories, it is best to weight out the cooked pasta for the proper serving size. I often add fresh vegetables over pasta sauces. They add a nice texture, complimenting the flavour of a wide variety of sauces while adding extra nutrition.