Venison : Meat and poultry
Venison is the meat of the deer and related species. As with the meat of other large animals, it is eaten as steaks, roasts, sausages and ground meat. Organ meats are sometimes eaten but would not be called venison. Venison is lower in calories, cholesterol and fat than common cuts of beef, pork or lamb.
Types of venison
Deer live in woodlands all over Europe, Asia, northern Africa and America. There are many deer species of various sizes but all the males grow antlers. The meat is lean and has a gamey flavor that can be made milder if soaked overnight.
Elk meat tastes like mild (almost sweet) beef, with only a very faint venison flavor. Elk can be substituted equally for venison in most standard venison recipes. Elk are from North America, Europe, and Asia.
Moose is the largest member of the venison family standing about 6 1/2 feet at the shoulder. It’s native from North America. The meat is similar to elk.
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