I've found the best way to prepare venison is to let it hang for 7 - 10 days in a cooler, trim all the fat and silverskin off as previously mentioned. For seasoning all I use is a bit of seasoning salt and some fresh ground black pepper. Steaks get seared on a hot cast iron fry pan or grill for 2 1/2 - 3 mins per side. IMO taste better than any steakhouse steak out there. For a roast I use the same seaonings plus a slice or two of onion and a bit of minced garlic and one small bay leaf and put it in a pressure cooker on a rack for 60 mins with a cup of water and 3 beef bullion cubes.