1. DO NOT OVER COOK.The longer you cook red deer, the more it is likely to become dry.
2. Frying/browning should be done very quickly - do not over cook.
3. When broiling and grilling, you should cook to no more than rare or at the most, medium rare. If well-done is desired, marinate meat in your favorite sauce before grilling.
4. Stews and pot roasts should be cooked very slowly and at a low temperature. Crock pots are great.
5. Roasts should show an internal temperature of no more that 130 to 140 degrees.
6. Use tongs when turning or picking up meat. A fork will pierce the meat and cause some of the flavorful juices to escape during cooking.
7. High quality young farm-raised red deer DOES NOT need to be marinated to change the texture or to mask the flavor. However, a light marinade does help to keep meat moist and enhances the flavor. Farm-raised venison is tender and does not have any "wild" taste.
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