Venison is a lean, flavorful protein when prepared correctly to remove the 'gamey' taste. Master techniques for deer backstraps, tenderloin roasts, and skillet-cooked deer sausage with onions.
Whether you hunt your own deer or purchase steaks at the supermarket, venison is naturally low in fat and calories and high in protein, vitamins and minerals. Panfrying is an effective way to cook tender venison steaks. Fry venison quickly over high heat and take care not to overcook it.
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A little-used muscle cut from the area on the back between the rib and the sirloin, the tenderloin is one of the most tender cuts of deer meat. Although it is commonly cut into roasts, you can easily slice a tenderloin into steaks for pan-frying, broiling or grilling.
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