Missouri Department of Conservation
BUTCHERING YOUR DEER
Just like beef, different cuts of venison require different cooking methods. Always trim off all fat and as many of the tendons as possible before cooking. Tender cuts, such as the loin, rib, and sirloin, can be broiled or roasted. Shoulder and hind cuts, like round steak and blade chops, are best cooked by stewing, braising, or pot-roasting. Use tougher cuts in stews and ground venison. Try to keep meat moist and do not overcook.