I agree with everything above. Especially.....
just walk them by the grill
I consider it a terrible waste of great venison if it' s cooked more than medium rare. With the exception of crock pot recipes, meatloaf, burgers and susage.
Deer fat is a terrible tasting fat and should be removed at all costs. Silverskin is just anoying and takes away from the pleasure but doesn' t really have a flavor, IMO.
It is very important to process properly and quickly. I' ve aged venison in the past and don' t do it anymore. #1, it isn' t practical in October in PA and I don' t want to pay for fridge space at a butcher shop. #2, I didn' t notice much if any difference.
Here' s an interesting tid-bit that I' ve noticed. Deer in different areas taste different.....farm deer vs. woods deer. I' ve noticed that the fat on farm deer is not as terrible as woods deer, but still terrible no-the-less. Also noticed that I prefer woods deer to farm deer....the deer that suvive in the woods eat a lot of nuts and berrys and browse -- seems to leave a nice nutty flavor. Farm deer eat a lot of nutrious stuff like corn, alphalfa, wheat, oats, soybeans, etc. they are likely bigger and have bigger antlers for that very reason, but I don' t think they taste as good. Has anyone else noticed that difference in deer?