Venison

Venison is the lean, dark-red meat from deer. It has a clean, earthy flavor and a fine, firm grain, and it can dry out if overcooked. Common cuts include steaks, roasts, tenderloin, stew meat, and ground, and it performs well when seared, grilled, braised, or stewed.

Traditionally hunted across Europe, North America, and Asia, venison features in Scandinavian, Central European, and Indigenous North American cuisines. Modern supply comes from both wild harvests and farmed deer, with notable production in New Zealand and the United States.