Venison is meat from antelope or deer. More specificly, springbok, blesbok, implala, kudu, wild boar and eland.
Use: The forequarter cuts of venison are used in casseroles, while the leg can be roasted, pot roasted or cut into steaks. The steaks should be pan- fried and served rare to medium rare. When overcooked it will be too dry. Venison can be served with sweet potatoes, baked apples, potatoes and sauces based in red wine and quince.