My husband is a deer hunter, so of course we eat Venison (deer).
He even talked me into going hunting with him, and I managed to get myself and 8 point buck!
You can read the story that my husband wrote about my first hunt here.
He even has a picture of me with my first deer on the page.
Now on with how we cook this delicious meat.

Barbqued Venison Tenderloin

1 whole tenderloin
lemon juice
water salt
pepper
barbque sauce

Slice the tenderloin with the grain
Mix lemon juce and water, enough to cover the tenderloin. Marniate for 24 hours, in refrigerator. Change water and lemon juice, marniate another 24 hours, repeat this step one more time. For a total of 72 hours. This removes the wild taste.

Drain water and lemon juce off of tenderloin.
Add tenderloin to crock pot, add salt and pepper to taste cover with water.
Cook 6 - 8 hours on high.

By now your meat should be falling apart. Drain water off, add meat with your favorite barbque sauce in large skillet. Heat throughly. Serve on hamburger buns.