General Description:The word venison, derived from the Latin venari, meaning “to hunt,” refers to all large, antlered game animals. Farm-raised venison are generally more tender and less gamy than their wild counterparts; ranched venison are leaner and their flavor more complex. Venison makes an excellent chili. Less tender cuts can be made into juniper berry-seasoned sausages or burgers. Deer is the most popular type of venison and is farmed and ranched in many countries worldwide, especially in New Zealand. New Zealand venison is the number-one worldwide source for farm-raised venison and accounts for about 85 percent of the venison served in U.S. restaurants. Caribou (Rangifer tarandus), also known as reindeer, is a member of the deer family that lives from Newfoundland to Alaska in North America. Caribou may be farm-raised or harvested from the wild. North American elk (Cervus canadensis) are also called “wapiti,” a Shawnee word meaning “white rump,” because of their distinguishing white patch. Confusingly, in Europe, moose are referred to as elk. While elk are not raised commercially in America, farm-raised elk are imported from New Zealand. Elk pizzle (penis) is sought after in some Asian markets because it is believed eating it increases male virility. Moose (Alces alces), the largest member of the venison family, weighing up to 1,800 pounds, are native to North America. Antelope are farmed in Texas, where blackbuck (Antilope cervicapra) and nilgai antelope (Boselaphus tragocamelus), native to India, roam on huge preserves. Blackbucks are among the smallest members of the venison family. The nilgai, sometimes called South Texas antelope, are more commonly sold commercially. The pronghorn’s Latin name, Antilocapra americana, means “American antelope goat,” though it is related to neither antelope or goat, nor to any other living animal. It is the only surviving species of the Antilocapra family. The pronghorn, which is the second most popular game animal in North America after white-tailed deer, has horns. It is reddish-brown above and tan or white below, with a short black mane and two white stripes across the front.

Characteristics:Deer meat has an aftertaste of berries and juniper. Firm to the touch, the meat is lean though moist. It is finely grained and much leaner but more watery than beef. The gamy flavor can be mellowed if the meat is soaked overnight in water, brine, or a vinegar solution. Antelope, elk, and moose are similar in taste, texture, and cooking methods to deer. Nilgai meat is somewhat more delicate in flavor than blackbuck and is light enough in color to resemble veal. Elk is considered by some to be the best venison of all and is sometimes compared to prime beef. Moose meat is sweeter than deer. Caribou meat is quite lean, juicy, flavorful, and somewhat sweeter than deer, with a fine texture. Pronghorn meat is dark and rich in flavor with fine texture; it is a bit lighter but similar in taste to deer. Extremely lean (1 percent fat), pronghorn meat can be quite strong in flavor; some hunters prefer to use it for sausage or jerky.

How to Choose:Cervena is a trademark name for farm-raised deer from New Zealand that is between 18 and 30 months old. Vacuum-packed, either fresh or frozen, it is commonly sold to the restaurant trade in parts similar to lamb: saddle, rack, leg, and chops. Venison is available in specialty retail markets or by special order.

Amount to Buy:Venison is comparable to similar cuts of lamb or beef.

Storage:Refrigerate vacuum-packed venison 3 to 4 days.

Preparation:For all venison, the meat on the upper hind legs and along the backbone is the most tender and is suitable for quick-cooking steaks cut about 1 inch thick. Tender cuts of venison should be cooked rare to medium-rare.

Cuts from the lower leg, shoulder, and belly will be tougher and require long, slow moist-heat cooking; they may be ground for burgers or sausage.

Flavor Affinities:Blueberries, brandy, chestnuts, cinnamon, cranberries, ginger, juniper berries, mustard, onions, oranges, port wine, raisins, red wine, rosemary, shallots.