Fellows , it's fun to do the deer yourself and very very easy..I hurry mine home and hang him by the spread hind legs..We owned a small farm so I was raised preparing animals..NOW it does take time so one can't be in a hurry. There are a few videos available to show a person how to do it.

Let me share a quick wonderful recipe for those tough cuts that work 100% of the time..It's awesome and guaranteed..It's called Italian Beef

Put that ole tough roast in a crock pot..set on low for 9 hours..KEY empty a jar of Greek peppers in the crock pot and that is it..OH MY !! talk about melt in your mouth tender..It's called Italian Beef.The vinegar brine in the peppers tenderizes the meat incredably. OH...when it done..shred the roast..dump in a jar of mushrooms and cook for 15 more minutes..
I have melted cheese on it and made steak sandwiches,,GOOD STUFF!

So when I fix venison I fix it either 3 ways..
A. Sausage { I grind 2/3 rd deer to 1/3 cheap fatty sausage I also add 1/4 cup of hotpepper flakes and 1/4 cup of sage..} good stuff.
B. Tenderloin Steaks cooked quick in butter
C. Italian Beef style..best one, with this tender beef I roll up like a buritto adding low fat sour cream, salsa, chopped onions , little lettuce and grated sharp chese...Then I take that wrqp and lay in a lightly oiled black frying pan ..I lightly brown on both sides..I'll take pics the next time,.It's as good as it gets. I call it Venison Crunch Wrap Supreme