Venison refers primarily to the meat of deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into specific cuts, including roast, sirloin, and ribs.
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👉 Venison in the context of Royal forest
A royal forest, occasionally known as a kingswood (Latin: silva regis), is an area of land with different definitions in England, Wales, Scotland and Ireland. The term forest in the ordinary modern understanding refers to an area of wooded land; however, the original medieval sense was closer to the modern idea of a "preserve" – i.e. land legally set aside for specific purposes such as royal hunting – with less emphasis on its composition. There are also differing and contextual interpretations in Continental Europe derived from the Carolingian and Merovingian legal systems.
In Anglo-Saxon England, though the kings were great huntsmen, they never set aside areas declared to be "outside" (Latin foris) the law of the land. Historians find no evidence of the Anglo-Saxon monarchs (c. 500 to 1066) creating forests. However, under the Norman kings (after 1066), by royal prerogative forest law was widely applied. The law was designed to protect the "venison and the vert". In this sense, venison meant "noble" animals of the chase – notably red and fallow deer, the roe deer, and wild boar – and vert meant the greenery that sustained them. Forests were designed as hunting areas reserved for the monarch or (by invitation) the aristocracy. The concept was introduced by the Normans to England in the 11th century, and at the height of this practice in the late 12th and early 13th centuries, fully one-third of the land area of Southern England was designated as royal forest. At one stage in the 12th century, all of Essex was afforested. On accession Henry II declared all of Huntingdonshire to be a royal forest.
In this Dossier
- ⭐ Core Definition: Venison
- 👉 Venison in the context of Royal forest
- Venison in the context of Red deer
- Venison in the context of Stew
- Venison in the context of Bacon
- Venison in the context of Game pie
- Venison in the context of Delicacy
- Venison in the context of Bresaola
- Venison in the context of Red meat
Venison in the context of Red deer
The red deer (Cervus elaphus) is one of the largest deer species. A male red deer is called a stag or hart, and a female is called a doe or hind. The red deer inhabits most of Europe, the Caucasus Mountains region, Anatolia, Iran, and parts of Western Asia. It also inhabits the Atlas Mountains of Northern Africa, being the only living species of deer to inhabit Africa. Red deer have been introduced to other areas, including Australia, New Zealand, the United States, Canada, Peru, Uruguay, Chile and Argentina. In many parts of the world, the meat (venison) from red deer is used as a food source.
The red deer is a ruminant, characterized by a four-chambered stomach. Genetic evidence indicates that the red deer, as traditionally defined, is a species group, rather than a single species, though exactly how many species the group includes remains disputed. The ancestor of the red deer probably originated in central Asia.
Venison in the context of Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle.
Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow, moist heat method. This makes it popular for low-cost cooking. Cuts with a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.
Venison in the context of Bacon
Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the BLT sandwich), or as a flavouring or accent.
Bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. The word is derived from the Proto-Germanic *bakkon, meaning 'back meat'.
Venison in the context of Game pie
Game pie is a form of meat pie featuring game. The dish dates from Roman times when the main ingredients were wild birds and animals such as partridge, pheasant, deer, and hare. The pies reached their most elaborate form in Victorian England, with complex recipes and specialized moulds and serving dishes. Modern versions are simpler but savoury combinations of rabbit, venison, pigeon, pheasant, and other commercially available game.
Venison in the context of Delicacy
A delicacy is a rare food item that is considered highly desirable, sophisticated, or peculiarly distinctive within a given culture or region. A delicacy may have an unusual flavor or be expensive compared to everyday foods.
Delicacies vary across countries, customs, and ages. Some delicacies are confined to a certain culture, such as fugu in Japan and ant larvae (escamoles) in Mexico, or may refer to specific local products, such as porcino, venison or anchovy.
Venison in the context of Bresaola
Bresaola is air-dried, salted beef (but it can also be made of horse, venison, and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and it is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.
The word comes from the diminutive of Lombard bresada ('braised').
Venison in the context of Red meat
In the context of nutrition, red meat is defined as meat obtained from mammals, including beef, pork, lamb, mutton, veal, venison, and goat. Red meat does not necessarily appear red in color.
Red meat is a good source of protein, iron, zinc, and vitamins B1, B2, B6, and B12. According to the International Agency for Research on Cancer (IARC), unprocessed red meat probably causes cancer, particularly colorectal cancer. Studies have also linked red meat with higher risks of cardiovascular disease and type 2 diabetes. If meat is processed, such as by salting, curing, or smoking, health risks further increase. Processed meat is known to cause colorectal cancer. The World Cancer Research Fund recommends minimizing consumption of processed meat and limiting red meat to no more than three servings per week.