Venison by John Spottiswood.

The term venison applies to deer meat, elk meat, moose meat, caribou meat, and reindeer meat, all of which can be used interchangeably. Venison is very lean, so it's important not to overcook it. The best cuts are from the back strap, or loin area. If you want to tone down the gamy flavor, marinate it in milk or add some vinegar to the sauce.