Living in Vt I am fortunate to have normally good "hanging weather". I try to hang my deer for 5 to 7 days if the temps are suitable. I have never butchered a deer in less than 4 days and they are always tender. Over cooking is the quickest way to ruin a great vennie steak. I like them on the grill but a fail safe way to cook is to start with well trimmed back strap steaks cut 1/2 inch thick. Heat a well seasoned cast iron skillet on high heat and drop the steaks into it. Cook for a couple of minutes and when the blood and juices come up to the up side flip over, turn the heat off and pour in a 1/2 cup of white wine and cover. The steak will finish up in a few minutes and be ready to eat. Works every time and is medium rare and delicious.