Just a suggestion for using some of that " tougher" meat for stew' s and chili, try canning.

I take the toughest meat off the deer like the shanks and parts of the flank and I' ll can it with spices and sauces. This will make the toughest parts on the deer tender and juicy and it' s already cooked and ready to throw into the pot!

I' ve also done this using Goose and other meats as well. Works great, especially with BBQ or some other type' s of seasonings like Garlic, Lowery' s season-all, Etc...