Every year someone gives us a deer and every year the Mr says "I hate venison!" and then makes the entire thing into jerky. Well last week we were given 3 and I'll be danged if he's going to turn it all into jerky this time. SO, he took them to our neighbor's butcher shop and had them carved up into backstrap, tenderloin, and the rest in just big honking chunks. I know they were field dressed and packed with ice that evening and it was in the low 30s, and then the Mr picked them up at 8 am and had them in the butcher shop by 9. No chasing through swamps or dragging across the front yard while the cats licked them. Any advice or recipes you guys are willing to share about how to cook venison would be greatly appreciated. He keeps telling me it will taste awful no matter what, and that just sounds like a dare to me.