VENISON
Venison originally meant the meat of a game animal, but now refers primarily to the meat of a deer or antelope. It can be used to refer to any part of the animal, so long as it can be eaten, including the internal organs. Venison, much like beef or pork, is categorized into specific cuts, including roast, sirloin and ribs. It has a flavour reminiscent of beef, but is richer and can have a gamey note. Cuts of venison tend to have a finer texture and be leaner than comparable cuts of beef. However, like beef, leaner cuts can be tougher as well. Venison is widely available in European supermarkets during the traditional hunting season: October to December. The main cuts available to European consumers are derived from the saddle and the hind leg.