You are what you eat & drink


A "no horsemeat" sign at Bates Butchers in Market Harborough, central EnglandWith the recent horsemeat scandal advancing over the European continent, I thought it a reasonable opportunity to look at another alternative.

Venison was originally the meat from any game animal, i.e. one that was hunted or trapped. But today it refers almost exclusively to the meat of the deer.

Check out the fat in these steaks… next to none – image: Wikipedia

Venison may be eaten as steaks, tournedos, roasts, sausages, jerky and minced meat. It has a flavor reminiscent of beef, but is richer and can have a gamey note. Venison tends to have a finer texture and is leaner than comparable cuts of beef. However, like beef, leaner cuts can be tougher as well.

Organ meats of deer are eaten, but would not be called venison. Rather, they are called noumbles. This is supposedly the origins of the phrase “humble pie”, literally a pie made from the organs of the deer.

Venison is higher in moisture, similar in protein and lower in calories, cholesterol and fat than most cuts of grain-fed beef, pork, or lamb.

Venison has enjoyed a rise in popularity in recent years, owing to the meat’s lower fat content. It can often be obtained at less cost than beef by hunting. Wikipedia

Here’s a sample:

Venison chops and mushrooms - image Neighborhood Wine & Porch Party Blog

Venison chops and mushrooms – image Neighborhood Wine & Porch Party Blog

You want some wine pairings as well, then check that blog out.


2 responses

  1. I whole-heartedly agree.. venison is by far one of my favorite meats. While I enjoy a good fillet as much as the next guy, there’s nothing like a thick venison back-strap grilled rare over charcoal. Delicious!


    March 14, 2013 at 2:16 am

    • >Brian, I used to hunt deer in NZ and we gave the meat to the local butcher in return for a couple of pound of venison sausages.



      March 14, 2013 at 3:32 pm

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