PS
Michael, If you are new to cooking venison realize that it is very lean. There is a recent thread by Cowgirl that illustrates how lean it is. I often advise newbies who want to cook venison that it is very much like beef round steak due to its lean nature. I feel that there are two main options when cooking venison. Cook it hot and fast to around 120-130 degrees internal and let it rest 5 minutes before cutting or brown and braise in a flavored broth until it gets to 200 degrees and gets fall apart fork tender. To me the in between makes venison tough and not nearly as tasty. Good luck with your venison.
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