Venison and deer

Venison refers to the meat of deer, such as red deer or roe deer, used as a protein source in some foods often positioned in the novel-protein segment. It supplies good-quality protein, iron and B-group vitamins, with a generally low fat content that gives it moderate energy density. Venison's main strength lies in its rarity: few animals have been exposed to it, which makes it a protein of interest for an [elimination diet](/glossary/elimination-diet) aimed at suspected food allergy (veterinary literature). As with any novel protein, effectiveness depends on the absence of prior exposure, and the spread of venison in pet food, sometimes in blends, can reduce this advantage if the animal has already eaten it. On a label, fresh venison should be distinguished from venison meal, a concentrated water-free ingredient, and the word venison does not guarantee a majority share or the absence of other proteins in the recipe, which matters in a strict elimination setting (NRC, 2006). The marker: venison is a lean, uncommon protein, valued for variety and elimination work, provided the food's full composition is checked. It belongs with [horse](/glossary/horse), [rabbit](/glossary/rabbit) and [kangaroo](/glossary/kangaroo) among novel sources, and its value should always be weighed against the animal's [food allergy versus food intolerance](/glossary/food-allergy-vs-food-intolerance) history in the [Petipedia glossary](/glossary).

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