Since reading the recent NY Times Magazine feature on beef cattle, I've been thinking a lot about where what we eat comes from. And that thought process leads one of two places: veganism, or venison.

I think you know where I'm going here.

“Venison is no longer only a meat for hunters. The non-hunting, health-conscious segment of society is turning to naturally raised venison as a chemical-free, low-fat source of protein, minerals and vitamins. Because venison has no additives or antibiotics, it is an attractive alternative to commercially grown beef. What’s more venison has a fraction of the fat found in beef. ”

Of course, there's the issue of getting the venison…