Venison

Venison can start once your baby is ready for solids, at about 6 months. In these months babies need a steady supply of iron, zinc, protein, and B vitamins, and this is particularly true of breastfed babies. Venison delivers all of these very well.

Among hunters, venison simply means deer meat. Strictly speaking it covers meat from the deer family (Cervidae), which includes elk and some antelope. Traditionally these are wild game animals taken by hunters, although deer and elk are now also raised on farms for sale.

Venison is a lean alternative to beef, high in protein and amino acids, and a source of B12, other B vitamins, iron, zinc, copper and selenium. The exact nutrition depends on whether the meat was farmed or wild.

Cooking

Venison is lean, so it overcooks and turns dry sooner than fatty cuts. To hold in the moisture, sear the meat in a very hot cast-iron skillet, then let it rest on a board before cutting. Serving it with applesauce, yogurt or a sauce helps swallowing.

Always cook ground meat and patties thoroughly. At this age bigger, firmer pieces are easier and safer for a baby to hold and suck on. A baby gets a fair share of the nutrients simply from sucking on a piece of the meat.

Meat is a common choking food, so it must be prepared for your child's age. Mix ground meat into purée, or give well-cooked strips or patties. Stay close in case a big piece comes loose in the mouth.

Venison is not a common allergen, though in theory a person can be allergic to any food. When you first offer it, start with a small amount and watch your baby closely.