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You'll want to trim as much fat, tendon and the "rainbowy" stuff as you can. Other than that, eat it.
My favorite marinade is 50% A1 sauce, 50% italian dressing and a dash of liquid smoke.
The number one thing with venison is DON'T over cook it. You want it JUST barely past pink.
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Nobody plans to screw up their lives...
...they just don't plan not to.
-Andy Stanley
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