Of course, the risk of overcooking your venison will depend on how you're preparing it. Braising or stewing is a little more forgiving, but if you're pan-searing some prized cuts like tenderloin or ...

Regarding the best parts of the deer for searing, the backstrap is treasured by veterans and beginners alike, considered by some the filet mignon of venison. It's found along the deer's back, perfect ...