You can cook venison the same way you would cook the similar cut of beef. Keep in mind that the venison is very much leaner and the cuts are also much smaller.
Because of this you should cook the venison hotter and faster to prevent the meat from getting dry and tough.
The state division of wildlife gives me 2 doe permits every year. I hunt to fill the extra freezer. The doe meat has more fat content and it does not have the strong gamey flavor associated with venison that most people encounter.
You can even make venison ham and venison bacon. Although they do not taste like their pork counterparts they get their names from, they are very very good. A good ham press or netting (available from many sausage making suppliers) will hold the smaller pieces of meat together during smoking helping to form 1 larger cut (like a daisey ham).
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