Well if the processor hung it for several days-then butchered-treat like beef cooking, but using a touch more moisture.For the steaks and roasts-marinate in buttermilk.Dont be afraid of marinades and spices,venison is usually best when you get creative with leftovers.
Hopefully it will get hung for a while in the cooler. That helps relax the muscles and will give a more tender result.
Hey, Carlo, have any ideas?