Venison is the culinary name for meat from the family Cervidae. Deer meat, whether hunted or farmed, is termed venison. The etymology of the word derives from the Latin Vēnor (-to hunt or pursue).

This term entered English via Norman in the 11th century following the Norman invasion of England, and the establishing of Royal Forests. Venison can describe meat of any animal killed by hunting. It was originally applied to any animal from the families Cervidae (deer), Leporidae (hares), and Suidae (wild pigs), and certain species of the genus Capra (goats and antelopes), such as elk, red deer, fallow deer, roe deer, moose, reindeer/caribou, pronghorn, brown hare, arctic hare, blue hare, wild boar, and ibex, but its usage is now almost entirely restricted to the flesh of various species of deer.

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