What is your favorite cut of venison?

[FrankenMauser]

My single most favorite cut.... Doe Antelope Tenderloin.
Bucks aren't bad, but does are even better.



22-rimfire :
The gaminess you're getting is probably the amount of time you let your deer hang, and the way your butcher handles the meat.
Other than hormones that can add undesireable flavors, the problem with game animals is the fat. The fat holds 90% of the flavors that most people dislike. Trim all the fat you can, and the animal tastes much, much better. If the butcher isn't doing this, he's just tainting good meat with the 'trash'.

That's one reason people love the 'straps and loins' so much... They have almost zero fat content.

As for 'hang time'... everyone has their own opinion. However, from a chemical standpoint, you should only let your game animals hang long enough to come out of Rigor Mortis. If you let them hang any longer, the fatty tissues start to break down and release their flavor and enzymes into the muscle tissue. Fat breakdown is good for beef and several other types of animals. But, it is not good for game animals. The whole reason for trimming fat is to avoid the potent flavors in it. Letting the fat break down and seep into the meat defeats the trimming. As soon as Rigor has passed, butcher that deer!

[sureshots]

I personally like neck roast baked with strips of bacon and lots of onions. One can also add A pack of onion soup mix for extra flavor. Sometimes I add Carrots,potatoes,celery, garlic and green peppers.