Trim away silver skin, sinew, and excess fat
Pat the venison dry
Season with salt and pepper or a simple dry rub
Let it rest at room temperature for 20 to 30 minutes
Preheat a skillet, grill, oven, or smoker to the desired temperature
Sear steaks or roasts over high heat to brown the outside
Cook to medium-rare or medium for best tenderness
Use a meat thermometer to check doneness
Rest the meat for 5 to 10 minutes before slicing
Slice against the grain
For tougher cuts, braise or slow-cook with liquid
For ground venison, cook until no pink remains
Avoid overcooking to prevent dryness
Pair with herbs, garlic, onions, or a marinade if desired