Venison is a fantastic source of protein. I have about 80lbs in the freezer. They key to cooking venison is you better know how to bleed the meat properly. I use a salt water brine and it sucks all the blood out (this gives it the gamey taste). I do this about 3 times squeezing the meat. When the meat takes on a grey color your ready to cook. Use what marinade suits you the best. Just remember with venison. The fat percentage is so low it’s very easy to over cook it. Pull it off when it’s still medium rare and it will be well done after the 5 minute sit. So if you want it medium rare pull it when it’s rare.
And people love to say they hate the taste of venison. But if you cook it properly it will taste amazing. Grill up some fresh vegetables and morel mushrooms and a couple sides. Food for a king.