Deer is very low in fat and is best served over medium cooked heat. Tender cuts of meat come from muscles that weren't used much during the animal's lifetime and therefore contain little connective tissue. These areas include the back muscles and some leg muscles, when trimmed properly. Tender cuts of venison should be prepared with quick cooking methods to an uncommon or medium-rare cooking level (internal temperature 120 to 135° F).
If prepared above the average temperature, it will cook too much moisture, causing the meat to become dry and tough. We've been harvesting wild deer and antelopes since 1983 and have developed proven techniques to produce high-quality, cleanly flavored venison. Incredibly lean and easy to dry, many cooks make the mistake of cooking venison as if it were a piece of meat. Healthy cuts of venison must be cooked for a relatively long time at a low temperature (220° to 325° F) to allow connective tissue to rupture.
If you are making venison steaks, make them thick, otherwise it's best to cook this roasted meat. Unfortunately, that could be because, at one point or another, they ate venison from someone who cooked it poorly. The best venison burgers are ground just before cooking and then cooked over medium or medium heat.