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.
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:
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