Deer are hoofed, ruminant mammals of the family Cervidae, found across North America, Europe, Asia, and parts of North Africa. Their meat, venison, has long been a valued food source, from subsistence hunting to the venison dishes of European aristocratic cooking, such as the German Hirschgulasch (venison goulash).
Venison is lean, low in fat, and higher in iron and zinc than beef, with a more robust, earthy flavor. Because it carries little fat, venison dries out easily if overcooked; it is often marinated or slow-braised to keep it moist, though tender cuts also take well to quick grilling or roasting to no more than medium-rare. It is used in stews, roasts, burgers, and sausages, and pairs well with bold, earthy flavors such as juniper, rosemary, and red wine.
'Deer' names the animal; 'venison' is the term for its meat once butchered for the table.