As a rule, high-quality meats tend to be less fussy to work with – the meat will be so tasty on its own that you don’t have to jump through hoops to get great results. In fact, you can prepare it very simply, and it will still impress.
Because venison is so lean, coat it with a small amount of oil before it goes into a hot pan or onto a grill. You really don’t want to cook venison past medium rare – because it’s so lean, venison cooked well-done becomes tough and unappealing. Don’t be afraid to get a nice sear on it, but both the flavor and texture will be best when you leave it rare to pink in the middle (and tartare is a great way to highlight its flavor).