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Venison
Chevreuil, cerf, biche
Appears in
Published 2010
Male: deer/cerf
Female: doe/biche
Cervidae
The term venison once referred to the meat of all large game, but today it refers to the various species of deer that are hunted for their meat. The three main species of deer that are hunted are the red deer, the fallow deer, and the roe deer.
Venison is incredibly lean, containing as little as 3.5 percent fat. Therefore, it is often necessary to add fat when preparing it. Large cuts lend themselves well to slow cooking methods such as braising to prevent the meat from drying out. Other cuts of venison can be prepared in the same manner as equivalent cuts of beef: roasting, grilling, and braising. It can also be dried as jerky or used in making sausages.