I've prepared venison just about any way it can be prepared.
The most importent and most overlooked aspect of having palatable venison, is to remove ALL the fat from the meat. That is what gives it the strong , gamey taste, some folks have even said "waxy".
If I'm grillin' over a fire, cook it slow and don't over cook it, I prefer my red meat rare,wipe its a$# and dehorn it. I like to pin a piece of bacon or two around chops or steak to keep it moist.
If venison is overcooked it will dry out like a piece of shoe leather, and won't be fit fer a yankee ta eat.
I've served venison to folks who swear they hate it, and honestly after they give it a try, can not believe it is wild game.
If it is prepared right, and by prepare , I'm talkin' about from the woods to the table, from the shot to the skillet, venison is most assuredly, the meat of Kings.
Count your blessings that you have been bestowed such a wonderful bounty.
"My poor Orphans! My poor Orphan Brigade! They have cut it to pieces."
General John c. Breckinridge, 2 January, 1863