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 English language through Norman 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".
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