Indeed, you won't find a lot of marbling of fat throughout any given cut of venison, especially steak cuts. With this in mind, the way it's cooked also matters if you want tender, juicy results.

As with beef, there are a number of cuts of venison that can be cooked in a variety of ways, but not all are ideal for a steak. We consulted with four-time James Beard Award winner Andrew Zimmern ...

If you normally shy away from steak with a pink-to-red center, Hansen suggests you let your guard down and give a medium-rare venison tenderloin a try. Eating a well-done venison steak is a great way ...

Heat a separate frying pan until hot. Add the remaining two tablespoons of olive oil and the venison steaks. Fry the venison on each side for 3-4 minutes, until golden-brown on the outside ...

Add the mustard, Worcestershire and cream and simmer to spoon coating consistency. Return the venison steaks and any juices to the sauce and mix in the parsley. Serve. Boil the potatoes until just ...