Venison

Meat from deer (typically *Odocoileus* species in North America and *Cervus elaphus* red deer in Europe). Extremely lean, iron-rich, and deeply flavored — gamier than any farmed red meat. Farmed venison is milder and more consistent; wild venison reflects the animal's diet and season. The leanness demands careful cooking: cook hot and fast to medium-rare, or slow-braise tough cuts with added fat.