So, trim the fat off. Unlike beef, venison doesn't have fat throughout the muscle fiber. It is on the outside of the muscle and can easily be removed during the butchering process if you cut your own meat, like I do. Venison by its very nature is a lean meat no matter how big or old the deer it comes off of is.

I'm a meat hunter myself but I'd take the buck in that picture if he offered me a shot. I don't care about the antlers, but that is a lot of meat walking away and that deer would probably feed me and the wife for most of a year. BOOM! Get the skinning knife out!