Trim away silver skin, sinew, and excess fat
Rinse briefly if needed, then pat completely dry
Cut into the desired size or leave whole, depending on the recipe
Remove any bone fragments if present
Soak or marinate if desired to reduce strong flavor and add moisture
Season just before cooking or after marinating
Bring to room temperature for about 20 to 30 minutes before cooking
Preheat the pan, grill, oven, or smoker before cooking
Use a meat thermometer to avoid overcooking
Rest the venison after cooking before slicing or serving