It's a Special Case

• Domesticated meat animals have been bred selectively to pack on weight in the form of well-marbled muscle, but that's not the case with deer. Both wild-caught and farmed deer are leaner than beef or pork, or even grass-fed beef. Even venison's modest quantity of surface fat is usually trimmed away, because it gives the meat a funky, gamy flavor. This leanness makes venison slightly trickier to cook than other meats, since fat is an insulator that protects the meat from overcooking. In most cases venison is either slow-cooked to a well-done, fork-tender texture, or quickly cooked to medium-rare or less. Food safety, toughness and personal preference all play a role in that decision.

Weighing Your Options

• The U.S. Department of Agriculture's official food safety guideline states that game meats should always be cooked to an internal temperature of 160 degrees Fahrenheit, or well done. This is because wild-caught deer can carry the parasite Trichinella spiralis, which causes an extremely unpleasant and debilitating health condition called trichinosis. It's unfortunate, because from the culinary perspective, venison is often best when cooked just to medium-rare. If you hunt, consult your local extension office to find out how prevalent T. spiralis is in your area. Weighing the health risk against the culinary reward is a purely personal decision.

The Tender Cuts

• If you like your venison cooked to medium-rare, a handful of especially choice cuts are your best options. The loin muscles running the length of the deer's spine are as tender as their counterparts, the pork loin or beef striploin. They can be roasted to medium-rare and then sliced for serving, or cut into individual steaks for grilling. A few individual cuts from the haunch, or rump, are less tender but can be prepared in the same way. The tenderest of all is the tenderloin, which can be cut into medallions and grilled or roasted whole and then sliced.

Long-Cooking Cuts

• Most other deer cuts are best when slow-cooked, which gently tenderizes their tough muscles and melts the connective tissues that make them chewy. Traditional recipes use strongly flavored wine-based marinades, then slow-roast or braise the venison until it's fork-tender. The traditional marinades aren't necessary with young or farmed animals, which can shorten the preparation time considerably. Instead, braise your venison in a flavorful broth for just a few hours until it's tender. Use a casserole dish or roasting pan in a moderate oven, or for smaller cuts, use a countertop slow cooker. Well-done venison cooked this way is less delicate than a tender cut cooked medium-rare, but it has a rich flavor and soft texture that is appealing in its own right.