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What is Venison?
Technically, the term venison describes the meat of any mammal killed by hunting. Throughout history, it applied to any animal from the families Cervidae (deer), Leporidae (hares), and Suidae (wild pigs), and certain species of the genus Capra (goats and antelopes). Today, however, is used almost exclusively to describe the meat from different species of deer.
The species of deer you’re likely to eat will depend on where you live and/or where the hunter in your life hunts. Whether White Tail or Mule, venison meat is typically richer and leaner than beef, the texture supple and tender. Depending on its diet, the flavor of the meat will vary slightly. Typically, it has a full, deep woody/berry taste. Venison is kosher (as deer ruminate and possess completely split hooves)—assuming they’ve been caught and slaughtered according to custom.
The traditional hunting season is October through December, beginning with the rut (when the bucks vie for the affection of does, who seem to love a good fight) and ending when mating season is over. In areas like Northern Virginia, where the herds are seriously over populated, the regular season runs from September to March, with many bow hunters able to hunt year round on damage-control permits.
While it is possible to find venison in stores in North America, it’s somewhat difficult. Typically, you’ll need to go to a specialty butcher or high-end market. The venison you get in stores is very likely from New Zealand. The best bet for getting North American venison is to find a hunter who is willing to share! Visit our links page to find where to buy venison on-line.
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