A small wild deer or roe deer, or venison from such a deer, commonly used in French cuisine.
From Old French chevreul or chevreuil, from Latin capreolus meaning 'small goat' or 'roe deer,' because roe deer were named for their goat-like appearance and size.
Medieval French hunters called roe deer 'chevreuil' because they're barely bigger than goats, and this became a culinary term—'Chevreuil à la Grand Veneur' (venison in a grand hunter's sauce) is still a classic French dish that shows how hunting and cooking vocabulary became inseparable.
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