[egarvue]

I like venison, but only when they prepare it right. Too often, I get some venison sausage, ribs or steaks and they're somehow waxy, I get this nasty coating on my teeth. Ugh. My favorite is jerky, though; you can't really go wrong with jerky.

[norraad]

What is that waxy?

Does anyone know?

Other than that I wish I could get deerburgers at Burger King everyday!

"May I have a Bambi-burger, heavy all , please?"

[Catspaw]

This is what I do: melt a little butter (okay, a LOT of butter--I'm from Wisconsin, you know) in a large frying pan. Brown the venison steaks or chops. Add in a diced onion, some sliced fresh mushrooms, some garlic, some red wine or beer and saute until fork tender.

[headsonpikes]

"...you can't really go wrong with jerky."

Now, that would make a good bumper-sticker! ;^)

[airborne]

The "waxy" coating is fat. A deer stores up a large amount to burn during the winter. When I butcher, I trim a lot away, but it is impossible to get rid of it all. Here's how to cook your venison and avoid a fatty residue.
When you cook a roast, put the meat up on a rack so as to keep the meat out of the dripping. With steaks, I reccomend cooking them on the grill. I do, even in the cold Pennsylvania winter. Skimming the fat off the top of the pan drippings also helps. Hope this helps.