I have had my share of venison that was as tough as shoe leather and tasted as though Joe Montana used it at a Super Bowl Game. Somewhere along the way I realized it was the one who was preparing it that controlled the end result.
I don’t know how you feel about medium rare or even rare meat but I have to tell you once you’ve tried a piece of back-strap seared over mesquite coals, rare, your life will never be the same.
I have taken marginal cuts and sautéed them in green chilies, cilantro and green onions, mix in wine and heavy cream and served it over rice with a salad and fresh bread. It’s a meal fit for a king.
Remember good tasting venison starts in the field when you field dress it. Let it chill quickly and then, if possible, butcher it after hanging four or five days in a cool, dry place. I use my garage. It’s free from cats, mice, and other critters and it maintains the perfect temperature to season the meat. Never cut through a bone and always use good vacuum storage bags.
Remember, Venison…it’s what for Dinner!