Venison refers primarily to the meat ofdeer (orantelope inSouth Africa).[1] Venison can be used to refer to any part of the animal, so long as it is edible, including theinternal organs. Venison, much likebeef orpork, is categorized into specificcuts, includingroast,sirloin, andribs.
The word derives from theLatinvenari, meaning'to hunt or pursue'.[2] This term entered the English language throughNorman Frenchvenaison in the 11th century, following theNorman Conquest of England and the establishment ofRoyal Forests.
Venison originally described any meat obtained through the process ofhunting a wild game animal.[3] It was applied to any animal from thefamiliesCervidae (true deer),Leporidae (rabbits andhares),Suidae (wild boar) and certain species of thegenusCapra (goats andibex).
InSouthern Africa, the wordvenison refers to the meat ofantelope,[4] aBovidaetaxon, as there are no native Cervidae in Africa.
Venison may be eaten assteaks,tenderloin,roasts,sausages,jerky, andminced meat. It has a flavor reminiscent ofbeef.[5] Cuts of venison tend to have a finer texture and be leaner than comparable cuts of beef.[6] However, like beef, leaner cuts can be tougher as well. Venison burgers are typically so lean as to require the addition offat in the form of bacon, beef, olive oil, or cheese to achieve parity withhamburger cooking time, texture, and taste.[7]Organ meats (offal) of deer can also be eaten. Traditionally, they are calledhombres (originally the Middle Englishhombres). This is supposedly the origin of the phrase "humble pie", meaning a pie made from the organs of a deer.[8][9]
When sourced correctly from a healthy deer, venison can be a very healthy meat for human consumption.[10] Deer live on a natural diet of grass and wild plants without ever being confined to a cage or injected with any artificial hormones.[citation needed] Venison is higher in moisture andprotein, more diverse inamino acids,[clarification needed] and lower incalories,cholesterol, and fat than most cuts of grain-fed beef,pork, orlamb.[11]
However, since it is unknown whetherchronic wasting disease (CWD) – atransmissible spongiform encephalopathy among deer – can pass from deer to humans through the consumption of venison, there have been some fears of dangerous contamination of the food supply from wild deer carrying CWD.[12] The disease has been found among farmed deer in the US and western Canada, but New Zealand has not identified the disease among its herd.[citation needed]
According to theCenters for Disease Control and Prevention (CDC),[citation needed] theToxoplasma gondii parasite can also be transmitted through human consumption of undercooked or raw venison if it did not reach an internal temperature of 145 °F (63 °C) for whole pieces of meat, or 160 °F (74 °C) for ground venison. The CDC also says that freezing meat for several days in sub-zero (0 °F or −18 °C) temperatures can greatly reduce the chances of infection bytoxoplasmosis.
Hunters should briefly observe the behavior of the living animal they intend to take and not shoot a deer that appears sick or is acting strangely. They are also advised to take general precautions in examining the meat from a deer they have killed.[13]
Venison (as well as othergame meats, mainlywild boar) is a part ofthe traditional cuisine of the country and is commonly eaten, not considered a specialty. Dishes such as deergoulash are often on restaurant menus.[14] A variety of venison (roe,red andfallow deer,mouflon) and other game meat is widely available in butcher shops in fresh state, distributed by wholesalers,[15] as well as in big retail chains, such as Tesco, at prices similar to beef or pork, around 200 CZK or 8 EUR per kilogram. Despite the popularity and low prices, in recent years the production of venison has surpassed demand, and is therefore often used in production of animal food.[16]
New Zealand has large populations of wild and farmed deer, making venison a relatively common meat. It is widely available in supermarkets.[citation needed]
In England,hunting rights were restricted in an effort to preserveproperty rights. As a result, the possession and sale of venison was tightly regulated under English law,[17] although it is readily available commercially.
In the United States, venison is less common at retail due to the requirement that the animal first be inspected byUSDA inspectors. There are very fewabattoirs which process deer in North America, and most of this venison is destined for restaurants. Where deer are considered an invasive species, companies such asMolokai Wildlife Management andMaui Nui Venison that huntaxis deer inHawaii, combineculling with USDA certification and retail sale.[18][19] Most venison sold through retail in the United States are farmed from New Zealand andTasmania. It is available through some high-end specialty grocers and some chains which focus on more "natural" meats. Non-retail venison is often obtained through hunting and self-processing or contracting to small meat processing facilities to do the processing for the hunter, but sale of the finished meat is usually illegal.[20]
The American sandwich chainArby's gained attention in October 2016 when word leaked throughsocial media that they were about to test a venison sandwich. Arby's later confirmed that they had selected 17 stores in Georgia, Michigan, Minnesota, Pennsylvania, Tennessee, and Wisconsin (all majordeer hunting states) to offer a venison sandwich during a four-day test during those states'hunting seasons. Both due to curiosity and heavy demand from hunters, the sandwiches sold out in all markets on the first day of the test.[21]
| Poultry |   | ||||
|---|---|---|---|---|---|
| Livestock | |||||
| Game | |||||
| Fish | |||||
| Shellfish and otherseafood | |||||
| Insects | |||||
| Cuts and preparation | |||||
| List articles |
| ||||
| Ethics and psychology | |||||
| Alternatives | |||||
| Meat science | |||||
| Meat industry | |||||
| Related subjects | |||||
| International | |
|---|---|
| National | |
| Other | |
