Now it is used more narrowly to mean the meat of any kind of deer.
Venison resembles beef in texture, color, and flavor.
In fact, it has very close to the same chemical composition, but it is significantly less fatty. A three-ounce serving of cooked venison has less than 3 grams of fat. The same amount of flank steak, has nearly 9 grams. Deer meat, like beef, is usually aged in a cool place for several days. This enhances the flavor and increases the tenderness of the meat.