The following preparation tips for venison are provided by Michigan State University Extension.

Most of the gamey flavor in venison is caused by careless handling after the deer has been shot. Be sure to separate meats to avoid cross-contamination, cook meat to its proper temperature, and chill the meat by refrigerating it properly.

Avoid contaminating the meat with the contents of bowels, bladder, or stomach, dirt, or dirty water. Be sure to trim away or dispose of contaminated meat.

Do not hang the carcass if the meat might reach temperatures above 40 degrees Fahrenheit, and be sure to clean hands, cooking utensils, and preparation surfaces often.

Some of the gamey flavor is in the fat, so trim away as much fat as possible.

Because venison is a dry meat, only certain cuts (tenderloin, round, and loin steaks or chops) can be cooked using dry heat methods like broiling, frying, roasting, or grilling. All other cuts must be cooked using moist heat such as pot-roasting, stewing, and soup. Adding beef suet, butter, pork fat, or bacon will prevent venison from becoming dry and chewy.

How To Use Cuts of Venison in Recipes:

Hind and Fore Shanks - bone out and cut into cubes for stew meat or grind for meat loaf or deer burgers.

Round - is usually cut into steaks. It can also be made into Swiss steaks.

Legs - a small, tender leg can be roasted whole like a leg of lamb. The meat can also be ground or made into kabob or stew meat, or cured and smoked.

Loin and Rib Chops - the loin is the source of the sirloin and Porterhouse steaks, generally called chops. The loin and rib steaks are the best for dry heat cooking, which includes frying, broiling, roasting, and grilling. These cuts also make extra choice roasts.

Shoulders - this is another source of pot roasts (a form of moist heat cooking). Cut to whatever size roasts one wants. The shoulder can also be corned, or boned out for stew or ground meat.

Rump - this is also used for pot roast. It can also be corned, or it can be boned out and used like the shoulder.

Neck - best used for pot roasts, stew meat, or ground meat. The irregularity of the neck bone makes boning difficult, but with a little care, it can be accomplished.

Flank and Breast - the flank and breast contain a lot of meat, which is best used for soup, stews, or ground meat.