Ed Rasimus wrote:

> Toughness comes from over-cooking. Steaks should be quickly sauted,
> seered in high heat to keep in the juices and served at the rare end
> of the spectrum. Recognize that game meat is VERY low in fat, despite
> being red like beef. Elk, for example is lower in cholesterol than
> chicken!

Yes, indeed, Ed. Many people make the mistake of thinking that they can
cook it like they do beef or lamb. I too usually flash pan fry my
venison steaks, but you can roast larger cuts of venison if you take
care that it doesn't dry out. Barding, a now largely forgotten
technique, works wonders (Exhibit A in why I haven't thrown out my 3rd
Ed. Joy of Cooking despite loss of structural integrity)

Mark Lipton