venison

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venison Meat of deer (Odocoileus spp.); traditionally game, but now mainly farmed. A 150‐g portion is a rich source of protein, niacin, iron, vitamins B1, B2, B6, B12, iron, copper, and zinc; contains 10 g of fat, of which two‐thirds is saturated; supplies 300 kcal (1250 kJ).

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venison (vĕn´Ĭzən) [O.Fr.,=hunting], term formerly applied to the flesh of any wild beast or game hunted and used for food but now restricted to the flesh of members of the deer family. The meat is best if the animal is plump, forest fed, and at least five years old; it is improved by hanging in a cool, airy place. In Alaska, N Canada, Siberia, and the Scandinavian Lappland, the domestication and breeding of reindeer developed a new meat supply resembling beef in taste and texture, but with less fat.

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venison flesh of an animal killed in the chase XIII; (arch.) beast of the chase XIV. ME. veneso(u)n, venisoun — OF. veneso(u)n, -ison (mod. venaison):- L. vēnātiō, -ōn- hunting, game, f. vēnārī hunt; see -ATION.

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ven·i·son / ˈvenəsən; -zən/ • n. meat from a deer.