The Merchant of Venison Trivia Quiz

Answer: Hunt or Pursue

The word seems to have come into usage during the 11th century Norman invasion of England, and originally meant the meat of any game animal that was hunted for food. It has gradually come to refer more specifically to deer, antelope and other members of that family.

Answer: Cervidae

Leporidae are the family name of hares.
Suidae are wild pigs.
Capra are goats and ibex (as Capricorn, the goat).
Cervidae are rumninants with split hooves such as caribou, reindeer and elk.

Answer: True

Only a shochet (a licensed and trained slaughterer)may properly kill a deer, and if he makes a single mistake in the process the entire carcass will be deemed 'treif' (unkosher, or unfit for human consumption). The very strict rules are meant to ensure the humane killing of animals, and every stroke of the 'chalef' (ritual knife) must be done in a specific way.
For example, an animal may not be slaughtered in the presence of other animals of its kind or its young.

Answer: Numbles

The viscera were often used in meat pies and may have given rise to the expression 'umble pie' in medieval times. Generally poorer people had access to the innards, which may have created the term. In more recent times, humble pie may be made with a rich variety of fruits and spices and is considered a more exotic dish.
'Eating humble pie' is to eat one's words in another expression, like 'eating crow'.

Answer: False

Venison is extremely lean meat and usually requires some sort of fat as well as herbs, spices or other seasoning to bring out the flavor. The meat may also be quite tough as the deer has a higher ratio of muscle to fat than domestic animals that are fattened for slaughter. Ground venison often has pork, beef or other fatty meat added to it before cooking.

Answer: True

Some recommended marinades are milk, buttermilk, salad dressing, red wine, vinegar, or anything that suits your fancy and helps to break down meat tissue (meat tenderizer, for example, is made from papain, extracted from papaya) and impart a nice flavor. Papaya derivatives have many uses, such as in making ointments for insect stings, poultices for burns, and salves for wounds to get rid of dead tissue. Check the label for any warnings about sensitivity to the product (it is similar in composition to latex).
Prior to marinading, you may want to soak venison for 72 hours in a salt water brine with a little vinegar. Change the water every 8 to 10 hours until it becomes light pink. The blood that rinses out of the meat in this time is what imparted the gamey taste.
Overnight in the refrigerator should be enough time to marinade.

Answer: Chronic Wasting Disease

Similar to Mad Cow Disease (Creutzfeld-Jacob Disease in humans), it has not yet been determined if transmission of Chronic Wasting Disease is possible from one species to another via consumption.
In the U.K., there were 166 or more human deaths from BCE (Bovine Spongiform Encephalopathy/Mad Cow Disease)and 4.4 million cattle were slaughtered in the ensuing eradication program by 2009. The disease has a long incubation period of up to eight years.
CWD is also a spongiform encephalopathy, and has been found in animals in the U.S. and Scandinavia.
EHD is Epizootic Hemorrhagic Disease found in white-tailed deer, in particular when there are unusually warm days in a cool season. It is transmitted by midges, and has not been found to be transmissable by consumption to other species.

Answer: Higher protein/Lower cholesterol

Venison is leaner, has more protein, less calories, is higher in iron, lower in sodium, has generally less or no preservatives, and more B vitamins. On the down side, it is tougher, harder to find, more expensive, and often requires more work in preparation than beef. Whether it is worth it is up to the individual.

Answer: More tender meat

If a viable hybrid can be achieved, it is expected that the resulting meat will be more marbled with fat and therefore more tender. It may also be possible to domesticate deer to the extent that they have a less strenuous life and develop more of their own fat. Animals in the wild tend to be muscular as they must constantly search for food and use their survival skills.
Some cattle that are raised for profit have their horns removed for a variety of reasons, and some are bred to produce 'polled'(hornless) cattle.

Answer: Loin

The loin can be best prepared by sauteing, roasting over coals or grilling. It is usually cooked on the bone.
Flank steak and whole round can be cooked the same as pot roast, for several hours on low heat so the meat can tenderize.
The neck is usually the toughest part of the deer and contains more muscle than the other cuts, so it should be well tenderized before cooking.