Some cooking recommendations and recipes on cooking venison, deer meat, using fresh herbs.

Most venison is overcooked which really is a shame. If the venison wasn't "aged" upon harvest a great remedy to remove any "gamey" flavor would be to marinate the meat for 24 - 48 hours to get rid of that flavor in a dark wine. Keep on reading this "Venison Recipes" article to learn more about "further Venison Recipes". If you've had Carpaccio with the seared outside, red inside, it's very similar to the below venison recipe that is exceptionally tasty.

Garlic salt and ground pepper on outside, after marinating in an inexpensive crappy red wine every day and night (can't use my good drinking stuff! J)

Sear venison in hot skillet for approximately 2 minutes per side,

Place in baking pan, ran a rosemary stem lengthwise through meat and put rosemary leaves around it in baking pan,

Also understanding how rare the meat was without any sign of any visible fat, all lean, and so i smeared couple pats of butter along top edge then when goes in over would keep moist and meld flavors,

Boil some potatoes and small carrots in bay infused water for around 10 minutes to precook them,

Mixed the vegetables in pan with venison and toss vegetables lightly with rosemary,

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Oven have been preheated to 500F so put pan with meat in oven and instantly turned temperature right down to 350 and baked for ten minutes,

Out of oven, sit for 5-6 minutes for juices to stabilize, and slice in to medallions for an ideal meal.
The venison medallions could be served on rice, alone, or along with bulgur wheat simmered in beef stock.

Serve with fresh cabbage that's been simmered in chicken stock and a great rye bread and bottle of nice Cabernet, or Pinot blend.

Other available choices for less lean venison cuts is venison burgers or ground venison and make chili, lasagna, and so on. Or do some roasts. Slow cooking in crock pot heals all cooking faults!
May also do above recipe using these additions:

Just take thyme, sage, add a little splash of Worchester Sauce in addition to a splash of great balsamic vinegar to the tenderloina and place right into a 500 degree oven for around 5-7 min.

Deer Tenderloin must be warm only inside and is most useful served rare with any sauce left to pour over and serve it on rice or potatoes with green beans.

Also, you don't need to marinate, if it is aged first, if you're the hunter and harvest the deer yourself. When possible age at the very least a week and will age up to 3 weeks, especially a mature buck or doe. Minimum aging is 1 week, even young deer, and may be why venison happens to be so good with no above marination. Keep your eyes on this "VENISON RECIPES" subject to find out more regarding "further Venison Recipes. However that is just possible if you're the hunter and may age immediately. Deer venison cannot be left unbutchered for just about any significant time period after felling.