[header] How to cook venison (deer meat ) [title] Use only venison that has been field-dressed correctly. [step] The longer the meat stays on the deer carcass after the animal was shot, the tougher it becomes. Choose only deer meat that was cut, skinned, wrapped and refrigerated promptly by a professional or an experienced deer butcher. 
[substeps] Venison should also be aged for a period of 10-14 days after being dressed out. This allows the meat to dry out some, reducing the gaminess and making the meat more palatable.