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Venison originally meant the meat of a game animal but now refers primarily to the meat of deer (or antelope in South Africa). [1] 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.
Salting could be combined with smoking to produce bacon in peasant homes. Instructions for preserving (salting) freshly killed venison in the 14th century involved covering the animal with bracken as soon as possible and carrying it to a place where it could be butchered, boiled in brine, and dry salted for long term preservation in a barrel.
Market hunting for deer hides was a significant activity during the 1940's and 50's, and meat hunting from helicopters continues today, with the main market for wild venison being Europe. Deer hunting in New Zealand is a popular recreational activity, organised and advocated for at the national level by the New Zealand Deerstalkers' Association.
Shqip; Sicilianu; Simple English; ... Wild animals such as deer are leaner than farm animals, leading those concerned about fat content to choose game such as venison ...
It is the main source of venison in Europe. [30] In the 2000s, there was growing interest among consumers in alternative and organic food products such as game meat. Frozen roe venison should not be stored longer than 10 to 12 months at −25 °C (−13 °F) to maintain a high quality.
A bull sable antelope among the trees in the African savanna. The term antelope refers to numerous extant or recently extinct species of the ruminant artiodactyl family Bovidae that are indigenous to most of Africa, India, the Middle East, Central Asia, and a small area of Eastern Europe.
Venison is the meat of a game animal. Venison may also refer to: Barry Venison (born 1964), English footballer and television pundit; Venison Island, island in Newfoundland and Labrador, Canada; Venison Tickle, Newfoundland and Labrador, settlement in Newfoundland and Labrador, Canada; Haunch of Venison, art gallery in London, England
Bresaola della Valtellina. Bresaola (/ b r ɛ ˈ z aʊ l ə / breh-ZOW-lə, / b r ɪ ˈ z oʊ l ə / briz-OH-lə, [1] also UK: / b r ɛ ˈ s aʊ l ə / bress-OW-lə, [2] US: / b r ɛ ˈ s oʊ l ə / bress-OH-lə, [3] [4] Italian: [breˈzaːola]) 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 ...