I love any cut of steak marinated overnight in a light spring/summer flavor like Hawaiian or Polynesian marinade, then cooked at max. heat for about 3.5-4 minutes each side in a frying pan w/ lots of melted butter/robust Italian dressing mix, fresh minced garlic, salt, pepper, onion powder, garlic powder, and maybe some A-1 sauce. Let the meat rest for a good 5 minutes before cutting into it.
I have a friend who does venison chili and it's amazing.
I have done ground venison burgers and they are amazing.
I also use the tougher parts of the deer as "chopped sirloin" and dice them for a stir-fry w/ veggies.
You can't go wrong by throwing venison in a crockpot and cooking it on low for 6-10 hours.
...or you can do the same in a frying pan on the lowest setting as long as the venison is completely submerged in liquid (NOT the marinade you used to flavor it, it absorbs the gamey flavor). Do NOT use a lid, and if you need a splatter guard, it's too hot.
you can country-fry it in oil and douse it with gravy.
you can cover it with foil in a pan or cookie sheet and bake it (teriyaki style is my favorite) 450F, 4-6 minutes PER HALF- INCH of thickness of steak (example 1.5 inches = 12 - 15 minutes. Flip halfway through.
You can do it on the broiler rack if you're REALLY good.....or you can ruin it on the broiler rack if you're not REALLY good.
No one's hatin' if you throw it on the grill either, but it just doesn't stay as tender and juicy as a frying pan w/ liquid.
Or you can dehydrate it and make jerky....
But if it's not going into the pan, IMO, throwing it in a smoker for a good 8-12 hours or so is my other favorite way to do it....but do yourself a favor....don't fire up the smoker JUST for a steak or 2 - go hit the store, grab a rack of ribs, some fresh fish fillets, Italian sausage, a whole chicken, burgers or w/e you prefer, and fill that entire smoker to the brim. Smoked meat has a much longer shelf life than cooked by other methods and can be cooled in the open and frozen for later use. Don't need to cook it again, just defrost and eat it if you like.
P.S. the fish fillets generally only take 4 hours, larger ones in the 2-4 lb range can take 6-8, but the fish will almost ALWAYS be done before the beef and pork because of the thickness of the cuts.
