Like you, I'm trying to learn here, so excuse my question as I'm not trying to be snide: Why do you feel you need venison to be tenderized?
I personally like to keep it simple and throw a few spices on some deer steaks and fry them in butter. It takes about 10-12 minutes. Now I know of some people that don't have good teeth and want their meat more tender. To do that, I brown the steaks about 2 minutes on each side; heat on med-high, then add enough water to barely cover them. I cook them slow, about an hour or until the water almost evaporates, then put a little more water in until that's gone. Then I let it brown/simmer for a minute or two on each side, then serve. It comes out very moist and tender this way.
What parts of the deer will you be tenderizing? Will you be cooking steaks, roasts?
I'm assuming you tenderized venison before, correct? How did you do that?
Thanks,
iSnipe