What's the Matter with it?
Do you sometimes bake a cake or pie or other baked goods and ask your self when you remove the item from the oven, "What's the matter with it?". Here is a publication that will help you understand what you can do to prevent that from happening again.
What's the matter with it? publication
Cooking with Venison
Venison is a broad term that refers to meat from a variety of game animals such as deer, elk, moose, caribou and antelope. The nutritional value and quality of these meats depend on type of animal, age (younger animals are more tender), diet of the animal and time of year hunted. In the spring, after the long winter and scarce food, meat is tougher and leaner.
In general game meat is leaner than meat from domesticated animals. The small amount of fat on game meat is stronger tasting, so you should remove it before cooking. For maximum tenderness, cook slowly by either braising in liquid or roasting and basting frequently.
Ground venison can be used in just about any recipe that normally uses ground beef. However, because venison is usually much leaner than beef, you may need to add a small amount of fat or oil to some recipes. If you are not use to venison, it may taste a bit 'gamey' to you. The age and sex of the animal will influence the taste. If you wish to disguise the wild taste, you will do better with recipes that include tomatoes or tomato sauce as well as added herbs and spices.
Deer meat is generally lower in both fat and calories than either beef or pork. A standard portion of deer has 134 calories and 3 grams of fat compared to 259 calories and 18 grams of fat in beef and 214 calories and 13 grams of fat in a standard portion of pork.
Venison Recipe Book
32 page Venison Cookbook - this file may take some time to open.