I come from a hunting family, I have hunted almost my whole life and killed many deer. Growing up we would eat the deer we took but never really liked it too much. We just felt obligated to eat it if we killed it. Lately however, I have begun to take more enjoyment in the prep and eating of venison.I think the reason we didn't like it when I was growing up is because we were ignorant of the proper prep of venison. Once I started the practice of liberal trimming of all tallow and silver skin from the meat the flavor has improved tremendously. Granted, every deer tastes different, and some can be downright rank. I once fed a whole spike to my dog, it was THAT bad. There are methods to get the best flavor.Embracing the utilization of marinades is a must for the best tasting venison. I also like to cook it in a crockpot for ten hours...incredible. Last night I dipped it in egg and rolled the steaks in italian seasoned breadcrumbs and baked them in a glass pan with a little oil for about 50 minutes at 350. Great! And even better is eating them cold as leftovers. My wife will not eat deer but my son and daughter love it. We marinade the ground meat and shoot it through a jerky gun and dry it in the oven. I have found this to be the best use of ground venison. My kids swear it tastes better than slim jims and as good as packaged jerky. It REALLY goes fast. I will still probably never hunt for the meat, (I am a buck hunter, mostly), but I have learned to really enjoy the venison I occasionally bring home. One must get over the notion that you just throw it in a pan and crank the heat, like you can get away with when cooking beef.