Whenever I cook venison, first I never age it, never marinate it, I like venison for the taste of venison. I don't find it gamey at all. Fresh backstraps get some salt and pepper, cut into about 1" steaks and just seared really fast, the rarer they are the more tender they are, you want well done you will have tough venison. Steaks from the rump end, same thing, salt, pepper and cooked fast. Bigger roast cuts from the rump and neck, make tied roasts and cook like a roast beef with alot of juice in the pan. Cook it on the rare side and slice it thin. The shoulders and other bits and pieces, cut it up for stir fry or grind it for sausage and burgers.