If you want to overcome venison's wild flavor, cook it in a highly seasoned sauce using ingredients such as garlic, onion, tomatoes or herbs and spices like bay leaves, thyme and savory. Always trim away all fat as it has a very strong, unpleasant taste and turns rancid quickly. The cooking method to use differs with the cut. Tender cuts like the loin and rib, and steaks and roasts from young animals, can be broiled or roasted. Venison is dry, lean meat, however, so add suet, butter or other fat when you roast or broil it.
Venison toughens quickly if overcooked or cooked attoo high a temperature.
Plan to serve deer meat medium rare to well done, never overdone. Marinades help tenderize and flavor venison. Place the meat in a non-metallic bowl, then cover with your favorite marinade and allow to stand for 12 to 24 hours before cooking. The flavor and texture of ground venison is enhanced by adding fat. About one half pound of beef suet ground with five pounds of venison adds juiciness.