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Venison, a/k/a deer meat, may or may not be the most popular game meat, but it is definitely the most abused. There are quite a few ways to cook venison. Some of the methods involve using dry heat, grilling, roasting, braising, and even stewing. Venison is a great protein choice for a variety of preparations. Leaner than other meat options and full of vitamins, it possesses a unique earthy flavor that pairs well with many herbs and spices, as well as heirloom produce. While venison is often described as tasting "gamey," that's merely its natural flavor. Since deer forage for their food, they consume berries, grass, acorns, and the like. Of course their flavor will be different than that of corn-fed cows! There are quite a few ways to cook venison. Some of the methods involve using dry heat, grilling, roasting, braising, and even stewing.
 
I can’t tell you how many people I have served venison to who have had to overcome some prior bad experience with it. “Ew, it’s so tough. It tastes like liver.” Yes, if you overcook it and handle the meat poorly when you kill the animal it will be poor fare at the table.
Another secret is to know when the meat comes from trophy hunters: They tend to kill big, testosterone-soaked bucks shot during the rut, which can be iffy as table fare. The only way to cook that meat so it comes out enjoyable is to go low and slow. Go for a young buck or better yet, a doe.
Marinating deer steak is highly recommended because there’s no fat on the venison. The lemon juice in marinade helps to tenderize the meat and add flavor. Olive oil in the marinade helps keep the venison steak moist. Nevertheless, any deer, elk, caribou, etc. can be made into great table fare, if you know what to do with it. Below are some of my favorite venison recipes, grouped by style of cooking or cut of meat.   More