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A term most often used to refer to the meat of deer, but it actually refers to the meat of all large game animals, such as deer, elk and moose.

Flavor/aroma descriptor of wine that suggests wild “gamey” meats (i.e. venison), a major defect when “gamey” flavor/aroma is over powering.

A small, bright green crescent-shaped fruit obtained from the flower of the bulbless variety of the fennel plant.

Often used by those who make their own meat ingredients for sausages or meat dishes, Meat Grinders are a common utensil for grinding a variety of ingredients that may include seasonings desired for personal tastes in the foods being prepared.

Shortened in length, the term Burger is used to describe a popular sandwich made from ground meats that are formed into a patty, cooked, and placed between two halves of a bun.

Pronounced paw-muh-rhawl. The smallest wine producing area of the Bordeaux region of France, therefore there is a limited supply of these wines available.

A name given to a wide variety of fresh sausages produced with seasonings and ingredients that duplicate or are similar to or are actually the same as the Italian methods used for making their sausages.

A highly prized and rare mushroom (fungus), that grows underground near the roots of trees. Most varieties of truffles that are considered edible are found 2 to 3 inches below the surface of the ground, but can be found as deep as 10 to 15 inches down.