Been married 10 years, wife is finally starting to accept that venison does NOT need to "have all the color cooked out of it" as her Momma taught her. Her Dad orders steak medium well also, so I guess it is genetic..... Non-mooing is my only requirement for beef, venison I started cutting a little thicker to make sure I don't overcook.

"Life is not a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in broadside, used up, worn out, bottle of Jim Beam in one hand and a .45 in the other, loudly proclaiming WOW-- What a Ride!"