Personally, my preferred venison recipe is a simple stew in a Dutch Oven over a fire. Nothing special, I would make sure all the silverskin was off the meat, soak it overnight in saltwater, the marinate with Southwest seasoning for several hours. Dump the meat and marinade in the pot with a little oil, and brown it, then add in water/beef broth and vegetables. We used to do this with the Scout troop on campouts, and the boy loved it. Parents that came by for dinner would often have trouble believing it was deer and not beef. And then, of course, there was the Dutch Oven blackberry, peach or apple cobblers for dessert..... Never really cared for deer "steak", but I assume I'm not doing it right.