[Vaquero]

Et an eye round last night. Not enough fat to make it tender well done. Have to eat it pretty rare. Tasty though.

I butcher my own venison. You really must remove any fat as it is not like beef fat, it is tallow and tastes like stinky wax in your mouth. Marinated and cooking it lightly (rare) is the way to go. Or ground with beef or
Pork fat is another way.

[technically right]

Helps to remove as much of the silver skin as possible as well. VERY tedious work but it’s worth it.

[Political Junkie Too]

Recently, I've been using eye round to make roast beef sandwiches.

I heavily salt it and let it stand in the refrigerator overnight (you can add other spices like paprika, too). The beef absorbs the salt and helps to tenderize it.

The next day, I cook it in a sous vide at 135 degrees for 90 minutes. Cooking it slowly also helps to tenderize the meat.

When it's done, I let it chill in the refrigerator for a few hours and then slice it thinly for sandwiches.

-PJ