The word “venison” comes from the Latin word for “hunt.” Thus venison refers to the meat of any game animal; in common parlance, it’s used to describe deer, elk or moose.
Traditional deer hunting season is October through December, ending when the mating season is over.
Venison is very low in fat, and has the highest protein and lowest cholesterol content of any major meat. I like to marinate venison meat, to flavor it and to rid the meat of an overpowering gaminess. Unlike many who marinate with acidity, I prefer to use herbs, spices and oil. Venison meat is so delicate that it starts to tear around the sides when in contact with acid.