October 2000
Venison (from Latin venatus, "to hunt"), the meat from any kind
of deer; originally, the term referred to any kind of edible
game.
Venison resembles beef and mutton in texture, colour, and
other general characteristics. It has virtually the same chemical
composition as beef but is less fatty. Lean venison roast, before
cooking, contains by weight approximately 75 percent water, 20
percent protein, and 2 percent fat; this protein content is about
the same as that of a lean beef rump.
Like most game, deer after
being killed should be drained of blood and allowed to cool. Venison
may be eaten fresh, but it is generally hung in a cool place for
three to five days, and often for six to ten days or more, for
aging, or ripening. Aging enhances the tenderness and the
palatability of the meat, particularly in older deer. The legs,
saddle, loin, and tenderloin are butchered for steaks, chops, or
cutlets, which are best cooked only briefly and can be served with a
number of sauces and garnishes; the less-desirable parts of the
animal, such as the shoulder, shank, and breast, are usually well
marinated and are excellent for use in stews. See also game.
Click here for Seared
Venison Medallion with Red Cabbage Confit recipe
