• The meat of deer either farmed or caught in the wild. That from the wild is in season from July to the end of February. The meat tends to be tough and is usually hung for 1 to 2 weeks and marinated before use. It has a low proportion of fat and requires special care in cooking. Popular in Germany.

Origin & History of “venison”

Latin vēnātiō meant ‘hunting’, hence ‘hunted animals, game’ (it was derived from vēnārī ‘hunt’, which may be distantly related to English win). English acquired it via Old French venison in the sense ‘flesh of hunted animals used for food’, and the modern specialization to ‘deer-meat’ did not begin to emerge until the 18th century.