Venison with fat still on it will be boiled in it's marinade and then eaten like hot roast beef sandwiches Some of it will be dried and then rehydrated to see how it tastes.
Venison with no fat on it will be made into jerky.
I never did aquire a taste for venison. Never had a good chef prepare it I guess. Venison sausage is always good I'm going to give it another try by using the marinade mask. It worked well on the beef, I think it will work well on the venison.
I fool deer haters all the time when cooking venison. After their second helpings, I let them know they just ate the venison that they hate so much. Then the truth comes out----"it's just the "idea" of eating bambi" . They have no problem with eating Elsie the cow's t-bone steaks Both animals eat the same grain from the fields in alot of cases. You are right though, Zelph---A good cook can make a big difference. Does are milder flavored than bucks and Bucks harvested during the rut are strongest flavored and toughest. Always use onion to help mask any wild taste. i sometimes will use garlic and just about always use coarse black pepper. Some people will soak their venison in milk overnight to take away any gamey taste. When I fix a venison roast, you would swear you were eating prime beef. I cook it in the crock pot with potatoes and carrots with a sliced onion covering the top of the roast. I will put some powdered beef soup stock in the bottom and add a couple cups of water. I might put a few other seasonings on the outside of the roast.------turns out great everytime.