venison

American  

[ven-uh-suhn, -zuhn] / ˈvɛn ə sən, -zən /

noun

1. the flesh of a deer or similar animal as used for food.

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venison British  

/ ˈvɛnɪzən, -sən /

noun

1. the flesh of a deer, used as food

2. archaic the flesh of any game animal used for food

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Etymology

Origin of venison

1250–1300; Middle English ven ( a ) ison < Old French veneison, venaison < Latin vēnātiōn (stem of vēnātiō hunting), equivalent to vēnāt ( us ) ( see venatic) + -iōn- -ion

Explanation

Bambi, beware. Venison is deer meat intended as food. Venison is derived from the medieval French word venesoun, which originally described the meat of any large animal, not just deer. Back then, venison was as common as a Big Mac today (rather than as the fairly classy meal it's considered today). In Britain, before 1066, when the French came over and conquered them, the Brits had pretty simple names for their meat: cow, pig, deer, etc. The French, with their high regard for cuisine, changed all that, and the names became beef, bacon, and venison. The British, though, despite the fancy new names, famously refused to take cooking as seriously as their new French rulers.

Example Sentences

De Boer focuses on the kind of fare a traveler craves when coming in from the cold: venison and Sherry pie, spit-roasted duck, cups of warming bone broth.

From The Wall Street Journal • Feb. 27, 2026

The government said it also wanted to promote and support a domestic market for the venison from culled deer, including pushing for more to be bought and served up by schools, prisons and hospitals.

From BBC • Feb. 19, 2026

The medallion of venison on my plate came from a deer shot by one of the restaurant’s waiters who spends summers as a ghillie, a hunting and fishing guide.

From The Wall Street Journal • Jan. 16, 2026

What's more, wild venison - or deer meat that has not been farmed - is also believed to be better for the environment as it has lower associated carbon emissions than farmed meat.

From BBC • Dec. 25, 2025

We eat fresh broad beans, venison with scattered pomegranate seeds, grilled brown trout with butter, a salad of bitter herbs, and, for after, raisin cakes smothered in apple syrup.

From "The Cruel Prince" by Holly Black