Venison
By: Anonymous

About

Venison is a term used to describe the meat from any of a variety of small and medium deer species.  Depending on the cut, it can be roasted, stewed, or ground into sausage.  Typically venison is considered game, but it is now also farm-raised in New Zealand and elsewhere.
One useful tip when preparing venison or elk is to soak the raw meat in milk or buttermilk overnight, or at least an hour before cooking to take away some of it's gamey taste.

Information
Translations: Brieža gaļa, Stirniena, Carne de vânat, Divljač, Thịt nai, Dziczyzna, Wildbraad, हिरन का मांस, Carne de veado, Оленина, Κρέας ελαφιού, لحم الغزال, 사슴 고기, Zvěřina, Срнетина, Karne ng usa, 鹿肉, Cérvol, Divjačina, Zverina, Carne di cervo, צבי, Rådjur, Daging rusa, 鹿, Venaison, Wild, Vildt kød, Rådyr, Venado, Оленіна, Hirvenliha, Еленово


Physical Description
Venison is meat from deer, whether farmed or wild. Fresh venison will have dark, finely grained flesh which white veins of fat running through it. 
Colors: Deep red


Tasting Notes
Flavors: rich, beefy, gamey, sweet,
Mouthfeel: Grainey, Juicy, Gaimey
Wine complements: Red wine
Substitutes: Elk, Beef


Selecting and Buying
Seasonality: opctober, november, december
Peak: opctober, november, december
Choosing: As it is meat it is best to look for the freshest and youngest venison, look for the deeper meat with finer grains and very white fat. The lighter the color of the meat and the darker the color of the fat the longer it has been sitting.
Buying: Widely available throughout fresh between October and December but most stores will keep some in the freezer section.


Preparation and Use
One useful tip when preparing venison or elk is to soak the raw meat in milk or buttermilk overnight, or at least an hour before cooking to take away some of it's gamey taste


Conserving and Storing
Venison is highly perishable and so should always be kept at cold temperatures, either in a refrigerator or frozen. Refrigerate the venison in the store packaging. Once cooked venison roasts, steaks and chops will keep in the refrigerator for two to three days.
To freeze use either aluminum foil or freezer paper, wrap individual pieces of venison carefully so that it is as tightly packaged as possible. It should keep frozen for between three and six months.