One of my favorite ways to have venison is a way my sister cooks with a sauce. About 15 -20 years ago she was traveling to switerland pretty regular and they raise reindeer for meat. She brought back a recipie from a friend out there. She had to change it a bit since you can't get all the same ingredients as in europe. First take your venison steak and while running it under cold water squeeze it like a sponge to get the blood out. You marinade the venison steaks in 1cup red wine, 2 crushed garlic cloves, 1/2 teaspoon pepper, 1 tablespoon beef bullion, 2 teaspoons crushed rosemary. Marinade the steaks for at least one hour, 2-3 is better. For the sauce 1can campbells beef consomme, 1/4 cup dijon mustard, 2 tablespoons crushed rosemary, 3 tablespoons butter, 1/2 cup sherry or port. Boil the consomme until its reduced by 1/3rd. gradually mix in the mustard. Add the rosemary and sherry/port bring to a boil. mix in butter 1 tblsp at a time. Grill the steaks to med rare and serve with the sauce or grill steaks to rare and cook another 5 minutes in the sauce before serving. Its a pain in the ass fancy dinner that is best reserved for a special occasion. Thats why I let my sister cook it
It is quite tasty though.