New Zealand has large populations of wild and farmed deer, making venison a relatively common meat. Despite the popularity and low prices, in recent years the production of venison has surpassed demand, and is therefore often used in production of animal food. A variety of venison ( roe, red and fallow deer, mouflon) and other game meat is widely available in butcher shops in fresh state, distributed by wholesalers, as well as in big retail chains such as Tesco, at prices similar to beef or pork, around 200 CZK or 8 EUR per kilogram. Dishes such as deer goulash are often on restaurant menus. Venison (as well as other game meats, mainly wild boar) is a part of traditional cuisine and is commonly eaten, not considered a specialty. Hunters are advised not to shoot a deer that appears sick or is acting strangely, and they are also advised to take general precautions in examining the meat from deer they have killed. The disease has been found among farmed deer in the US and western Canada, but New Zealand has not identified the disease among its herd.ĭeer farmers have had tests developed especially for the particular species they raise to obtain better results than those used on cattle. Since it is unknown whether chronic wasting disease (CWD), a transmissible spongiform encephalopathy among deer (similar to mad cow disease, scientifically known as bovine spongiform encephalopathy), can pass from deer to humans through the consumption of venison, there have been some fears of dangerous contamination of the food supply from wild deer carrying CWD. Venison is higher in moisture and protein, and the protein is more diverse in amino acids and lower in calories, cholesterol, and fat than most cuts of grain-fed beef, pork, or lamb. Since deer are inherently wild animals living on grass and wild plants, their meat can be consumed as part of a naturally healthy diet. When sourced correctly from a healthy deer, venison is a very healthy meat for human consumption. This is supposedly the origin of the phrase " humble pie", meaning a pie made from the organs of the deer. Traditionally, they are called hombres ( originally the Middle English hombres). Organ meats (offal) of deer can also be eaten. Venison burgers are typically so lean as to require the addition of fat in the form of bacon, beef, olive oil, or cheese to achieve parity with hamburger cooking time, texture, and taste. However, like beef, leaner cuts can be tougher as well. Cuts of venison tend to have a finer texture and be leaner than comparable cuts of beef. Venison may be eaten as steaks, tenderloin, roasts, sausages, jerky, and minced meat. In Southern Africa, the word venison refers to the meat of antelope, a Bovidae taxon, as there are no native Cervidae in sub-Saharan Africa. Venison originally described meat of any game animal killed by hunting and was applied to any animal from the families Cervidae ( true deer), Leporidae ( rabbits and hares), Suidae ( wild boar) and certain species of the genus Capra ( goats and ibex). This term entered the English language through Norman French venaison in the 11th century, following the Norman conquest of England and the establishment of Royal Forests. The word derives from the Latin venari, meaning "to hunt or pursue". Venison, much like beef or pork, is categorized into specific cuts, including roast, sirloin, and ribs. Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison originally meant the meat of a game animal but now refers primarily to the meat of deer (or antelope in South Africa).
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