“According to Leonard Lee Rue III’s excellent book The Deer of North America (reprinted by the Lyons Press in 1997), a veterinarian at the University of Pennsylvania calculated that deer have an ounce of blood for each pound of body weight. So a 160-pound deer would have about 5 quarts of blood (there are 32 ounces in a quart). Fat content varies depending on the cut and the deer, but because most deer fat is on the outside of the muscles, rather than marbled into the meat as in cattle, trimmed cuts are very low in fat. The book White-tailed Deer: Ecology and Management, from the Wildlife Management Institute (Stackpole, 1984), lists various 3.5-ounce cuts of meat and their cooked nutritional contents: Approximate grams of fat per 3.5 ounces (100 grams) of meat: * Broiled venison steak: 6.4 * Broiled beef T-bone steak: 15.4 * Broiled chicken and turkey: 7.3 * Roast venison: 2.2 * Beef rib roast: 2.9 * Roast ham: 4.1 * Lamb chop: 4.8 “