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Venison is most often associated with the meat of deer, but it also includes the meat of moose, elk, caribou, and antelope. As with the meat of other large animals, it is eaten as steaks, roasts, sausages and ground meat. Organ meats are sometimes eaten but would not be called venison. Venison is lower in food energy, cholesterol and fat than common cuts of beef, pork or lamb.


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