My favorite way to have venison is to cut steaks about 1-1 1/2 and pound them out with a meat tenderizer down to about a 1/2 - 3/4 inch thick. Then I usually fry them in a pan with lots of butter and sauteed onions. When i'm done I put a little bit of salt and pepper then i'm done. They are really tender this way. I'm not much for covering the taste of venison with all the marinade stuff.