The unfortunate thing seems to be that a lot of people think that venison is some exotic kind of meat that needs to be treated different than everything else. I've found that if you treat it the same way you do domestic meats, it is fantastic.
The number one problem with any meat that does not taste or eat the way it should is because it was overcooked. I treat venison the same way I treat beef. I cook steaks and roasts to 145 - 155 degrees and I cook burger to 160.
Use marinades and seasonings the same as you would on beef, pork, and chicken.
For more ideas why not try our venison cookbook?

Dave & Ruth