Venison

Venison is meat from various types of wild deer and stag. It is a highly valued ingredient in cooking for its intense, slightly sweet flavor and its lean, tender texture. It is commonly used in stews, braises, roasts, and also in the preparation of artisanal sausages.

This type of meat originates from regions where deer live in the wild, such as forests and mountains in the Americas, Europe, and Asia. In Latin America, especially in countries like Mexico, Argentina, Chile, and Venezuela, venison has been part of the traditional diet of indigenous and rural communities for centuries.

Among its properties, venison is low in saturated fat and cholesterol, and is also an excellent source of high-quality protein, iron, zinc, and B-complex vitamins. This makes it a healthy and nutritious option compared to other red meats.

In different regions of Hispanic America, venison may also be called ciervo (deer), venadito (little deer), or simply carne salvaje (wild game), although the most common and recognized term is venison.