Originally Posted by Grain Belt
One tip that I would add is to make sure all fat (tallow) and connective tissue/ membranes are thoroughly trimmed on your venison. It takes some time but makes for a much better product from either the oven, stovetop, grill or smoker.
This is good advise. Especially remove the tallow, if there is any. It is likely already removed if the person who broke the deer down did a good job. Tallow is a hard fat that is on the outside of the muscle between the muscle and the hide. It does not taste good and does not render. You can usually just peel it off with your hands. It is easier to trim up if your meat is cold. I stick mine in the freezer for about 15 mins to let it firm up before I trim it.