Confirm the deer is legally harvested and properly field-dressed
Remove the hide, head, hooves, and internal organs if not already done
Chill the meat quickly and keep it refrigerated
Trim away bloodshot meat, silver skin, and excess fat
Rinse only if needed, then pat the meat dry
Cut the deer into usable portions such as steaks, roasts, stew meat, or ground meat
Marinate tougher cuts if desired
Season the meat with salt, pepper, and preferred spices
Cook steaks or backstrap hot and fast to medium-rare or medium
Roast larger cuts low and slow until tender
Braise shoulder, neck, and shank cuts with liquid until fork-tender
Grind trimmings for burgers, sausages, or meatloaf
Cook ground venison to a safe internal temperature
Rest the meat before slicing
Serve with your preferred sides and sauce