Moose got it hands down. I substitue olive oil for butter,but for health rather than taste reasons. NJ bowhunter gets my second vote. This meat stands on its own and needs little cover up. Incidentally, although venison is higher in cholesterol than most meats, it's low in transfatty and saturated fats, the real harmful stuff. And current thinking is that it is less important how much cholesterol you ingest; the real culprit is how much your body produces. Bonus...the backstraps are real low in cholesterol relative to the other parts of the deer, liver being the highest.