I usually just fry with onions, garlic, mushrooms and season to my liking or BBQ them like any steak(just pull them off when they are rare). You can tenderize and make a minute steak style for frying in sweet and sour sauce or mushroom soup(lightly breaded or plain). A great merinade for wild game is Merlot wine, brown sugar and spices(fresh minced garlic is a must), let it sit in a sealed container overnight in the fridge. With a merinade you need acid(tomateo, wine, OJ, lemon juice, etc), sweet (sugar) and salt to draw blood out and break down the fibres to create the tenderization process...best left for a min. 12 hours in a fridge. Also remove the silver skin and fat from the meat. These can be prepared anyway; fried, roasted or BBQ. IMO opinion olive oil is the best for wild meat and frying.