The problem for most folk is that it taste like deer, many just can’t adapt.
Throw it on the smoker or do a cave man rub. People overthink too much when it comes to deer preparation whether its cooking, aging, or butchering.
First off, any deer you eat should be less than two years old and 100lbs or so, donate the rest to someone you don’t like. Another good thing about them young chickenfryers is just that, cut small chunks, pound hell out of them, batter and fry.
A repost from many years ago
https://www.fieldandstream.com/articles/hunting/2010/03/how-cook-leg-venison/
