What is vension?

Venison is the meat of deer and other wild game animals, such as moose, elk, and caribou. It has been a popular food source for thousands of years, known for its distinct, rich flavour and nutritional benefits. Venison is naturally lean, low in fat and cholesterol, and a good source of vitamins, minerals and essential amino acids.

Its flavour can vary depending on the type of animals and the specific cut of meat. For instance, venison from younger deer tends to be milder in flavour, while meat from older animals can have a more robust, robust taste. The loin, tenderloin, and backstraps are considered the most tender cuts, while the shank, shoulder, and neck meat is often used in stews, soups and other slow-cooked dishes.

Venison is popular in many cuisines worldwide, and various cooking techniques are used to enhance its flavour. It can be roasted, grilled, pan-fried, stewed, or even made into sausages and other cured meat products. Typically venison is prepared with herbs and spices, such as garlic, rosemary, thyme, juniper berries, or red wine, to balance its richness.

It's important to cook venison properly to ensure that it is safe to eat and tender. To do so, meat thermometers should be used to monitor the internal temperature to ensure that it reaches the desired doneness. Overcooking venison can result in dry, tough meat, so careful attention should be paid during the cooking process.

Overall, venison offers a unique culinary experience, and because of its nutritional benefits and versatility, it continues to be enjoyed by food lovers and outdoor enthusiasts alike.