depending on how you prepare the deer, you can also parboil it. A lot of my deer recipes involve a slowcooker. I will put the deer steaks or roast in a big pot of water, bring it to a boil (there will be a bunch of brown foam that accumulates and thats the blood and stuff). Then take the meat out and prepare it how you like, slow cook, can or pan fry. It makes for a super tender cut of meat but it might not workout for someone whos grilling.

field dress it and buy about ten bags of ice at the store.Hang it and put the ice still in the bags in the body cavidy.Switch the bags out once their melted about five hours where i hunt.

The parboil sounds like a winner..We are trying different recipes on different cuts this year.

We all here love the taste of venison..we don't want to change that..but we are trying to find ways to make it more tender..

Our next recipe will be the pressure cooker..My grandfather was an advid hunter and cooked alot of his game either slow bake {275 degree}in wine or the pressure cooker.

My wife like the site http://allrecipes.com/ and only trys the 5 star recipes..once you are on the site..just type in Venison in the search.

Chuck, I though she didnt like the blood taste. As far as tenderness goes you should take your time and cut out every piece if sinew, silver skin, tendons, fat, mucos (sp) and make it as pure of a piece you can. All backstrap, tenderloins, and hams (rear quarter) needs minimal cooking. These are all the parts that I smoke, and cook for a short time. The front quarter and neck meat I throw into the grinder. This will make chili and all other types of ground meat stuff. I used to cut it with bacon "ends and pieces" but have stopped and kept the meat pure.
Good Luck Chuck

I know a couple of people who like to can it all up. They cut it into chunks and boil it in canning jars with a teaspoon of salt. Then when they use it, it is always tender. I am like some of the other guys on here though and never get water near my big game animals..

Thanks for the input friends.

on the pressure cook thing, ive done that too and it seems to come out as good or better as the parboil.....the only issue is dealin with the pressure cooker, safety, etc. I dont think there is a lot of diff between the 2 in the end

my next roast will be pressure cooker..

I'l have pics..

chuck, sounds like maybe she used hot water to soak the meat in. deer cooks at 140ish, so real warm water can cook it...i'd lose the soaking part, get some meat tampons and put em in the bag with the meat.
if ya put yer meat in a cooler, the plug should be pulled so the water can drain, make sure to break up the ice everyday, as pockets can form and you'll have dry spots on the meat.
any meat you buy at the store will have blood too, they just use tampons.