The common advice that is often heard during the carnivore diet is to eat fatty cuts of meat. Now I'd say that both for ethical and health reasons I'd like to go for venison meat (mostly raindeer, moose and dear), but i wonder if it's sustainable long term or if it's generally too lean. Does any of you base their diet on Venison?
On a side note, even tho i understnad the tip about fatty meat, evolutionary-wise i feel that we evolved eating hunted animals and therefore maybe the amount of fat found in a wild animal is what happens to be just the right amount for us.
What are your opinions, is venison meat sustainable on the long run?

You're OK telling all the kids Christmas is cancelled because you ate Santa's raindeer?

18 minutes ago, ketomonster said:

You're OK telling all the kids Christmas is cancelled because you ate Santa's raindeer?

Santa changes raindeers every year. the old ones get butchered, i buy the meat directly from santa's market.

If you were eating the lean meat alone there would probably not be any sustainability issues but more than likely would not see the true benefits of going carnivore.

I tried to morph the carnivore concept to another way of thinking and went with some leaner cuts and allowed the fat content to drop. (in my early stages of carnivore, I was only concerned with weight loss and only saw carnivore as a weight loss hack). I thought I could get into a calorie deficit by cutting the fats and still be eating carnivore. The weight loss stalled, and I actually gained some weight back. Once I adjusted the fat content back up, so the diet was higher fat/moderate protein, the weight began to fall again.

The second thing I found, and this may just me personally, but when I am heavy on the lean proteins and don't 'add fat' the stools are still further between but going to the bathroom is a longer and can be somewhat constipated. The higher fat content for me helps keep me regular.

If the venison is readily available, it is one of the better sources of meat protein. I would take advantage of that at every opportunity. One of the kicks/hacks I have been on lately since I switched to an all-red meat diet is that I melt butter and dip my meats, using the butter like a 'steak sauce'. In the case of venison, this would help bring the fat content up while eating lean protein.

Babbling on. Good luck.

Scott