Post Edited (MMMNAVY) : 1/13/2009 12:49:56 PM (GMT-7)
My husband soaked our venison steaks in milk for at least 12 hours and then fried it in a cast iron skillet really quick on both sides in butter. We used it for fajitas but most of our guests were eating it plain. Kids included and myself and I never liked the taste of venison growing up. It was so Awesme. The next time he didn't soak it in milk and just fried it in the cast iron skillet and it was good but not as good as the first.
Either way, he said by soaking it in milk for at least 12 hours can take some of the gamey taste out of it. I also remember him saying to never use a cream of mushroom or any cream sauce when slow cooking it.
Have fun with it! It is awesome when you know what you are eating without having to worry what the heck is added to it.