[Kk21pwa9]

I don't know if this is where I should post this question:

My son bought a lovely venison, boneless leg at the market on Saturday and it is presently marinating in the refrigerator for tonight's dinner. (marinade consists of 2 garlic bulbs smashed, 1/2 cup red wine, 1/2 cup fresh thyme leaves, gently crushed, 1/2 tsp. salt, 1/2 tsp ground sage; 1/4 tsp ground pepper.)
This will be tossed out before cooking the venison.

My question is, after reading about the nutritional value of venison, that it is not good for cholesterol and can actually raise it. QUESTION: Can I have a 4 ounce serving of this tonight, or should I have less?

I am presently taking Lipitor for my cholesterol and the last blood tests were excellent.

Thank you in advance.

Joanne