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Venison originally meant the meat of a game animal but now refers primarily to the meat of deer (or antelope in South Africa). [1] Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into specific cuts, including roast, sirloin, and ribs.
Pemmican has traditionally been made using whatever meat was available at the time: large game meat such as bison, deer, elk, or moose, but also fish such as salmon, and smaller game such as duck; [10] [11] while contemporary pemmican may also include beef. The meat is dried and chopped, before being mixed with rendered animal fat .
Not all sources are serious. According to some, raccoon or opossum are preferable to squirrel, and the taste is improved by aging and marinating the meat in roadside oil and grease before preparing a stew. [15] Alternative recipes for roadkill include raccoon kebabs, moose-and-squirrel meat balls, Pennsylvania possum pot pie and skunk skillet stew.
Digestion of food in the rumen is primarily carried out by the rumen microflora, which contains dense populations of several species of bacteria, protozoa, sometimes yeasts and other fungi – 1 ml of rumen is estimated to contain 10–50 billion bacteria and 1 million protozoa, as well as several yeasts and fungi. [30]
[2] [94] In northeastern Norway, it was found that moose were the most important single food item (present in up to 45% of scats and locally comprising more than 70% of the bear's dietary energy) for local brown bears and several local bears appear to be specialized moose hunters, most often picking off sickly yearling moose and pregnant but ...
Alaska moose are hunted for food and sport every year during fall and winter. People use both firearms and bows to hunt moose. [10] It is estimated that at least 7,000 moose are harvested annually, mostly by residents who eat the moose meat. [10] They are also hunted by animal predators: wolves, black bears, and brown bears all hunt moose. [10]
Pânsâwân, or dry meat, is a type of dried smoked meat product made by the Indigenous peoples of Canada including the Cree, Dene, and Métis. [1] The term is loosely translated from the Cree language as "thin-sliced meat" with the meat used for its production from bison , elk , or moose . [ 2 ]
Below is a list organised by food group and given in measurements of grams of protein per 100 grams of food portion. The reduction of water content has the greatest effect of increasing protein as a proportion of the overall mass of the food in question. Not all protein is equally digestible.