Wild deer steak smothered in onion gravy or fried like pork chops. Zero sodium, zero processing, maximum lean protein.
Deer season opens every fall and Black rural families across the South treat it as a communal event — processing the deer together, dividing the cuts, filling chest freezers that last through winter. The backstrap is premium; the hindquarter gets smothered; the front shoulder becomes sausage. Nothing is wasted. This is the same food-processing intelligence enslaved Africans were forced to apply — now reclaimed as a free practice.
Venison delivers 26g protein and 3g fat per 3oz — among the leanest red meats available anywhere. Zero sodium in wild form. Iron content is higher than beef; heme iron is critical for Black women with anemia. No antibiotics, no added hormones, no processing additives. A near-perfect protein source for managing hypertension, metabolic syndrome, and cardiovascular disease simultaneously.
For smothered: pound backstrap or hindquarter steaks thin, season with salt, pepper, garlic, and onion powder. Brown hard in cast iron. Remove steaks, sauté thick-sliced onions and garlic until caramelized. Return steaks, add a splash of low-sodium beef or venison stock, cover and simmer 20-30 minutes. For fried: marinate in buttermilk, dredge in seasoned flour, fry at 350°F 3-4 minutes per side.
Free, no account needed to ask.