should have also stated, that a sure fire way to fool some people and make them venison lovers- is when you do slice (ready to cook) the venison, be sure to do paperthin slices. You will want to flash cook, and not overcook.

There is a cooking theory that states when you quickly cook/brown meat (high heat, in quick timing), it releases natural sugars and almost caramelizes the surface of the meat. Therefore, when you thin slice, it allows for the maximum amount of surface area to be affected in this fashion.