Q&A for How to Cook Venison (Deer Meat)

Sure, doing so will likely add some needed fat and flavor. Throw in a handful of large heads of shrimp about 5 minutes before it's done, and you are in business with a great dish!

Brown the chops in a skillet with a little oil and butter. Then add onions, green peppers, mushrooms, about a half cup of water, salt, pepper and a little garlic and let simmer for a half hour or so. You can also add a little wine if desired.

There is almost no fat in deer meat. It is very lean. You'll have to use another kind of fat, such as bacon grease or some type of frying oil like vegetable or olive oil. You'll also want to strongly consider breading it first.

Yes, all meat can, unfortunately. It takes time and practice to cook venison properly.

Salt fairly heavily, and add pepper. Flour both sides. Add just enough oil or grease to cover the bottom of the pan. Heat skillet. Fry both sides hot and quickly, or they will be tough. They should be medium brown when done.

In a deep freezer, it will store for almost three years if the temperature is low enough.

Basically the same way you would a hamburger. I would suggest cooking it over a lower heat, though, to get it done thoroughly; venison doesn't taste as good rare as does hamburger.