Cut ‘em up, dry brine ‘em for two days in the fridge, roast ‘em about the same way you do. I use a roasting pan with a cover that allows the fat to drip through. Leftovers often end up in fettuccine and Alfredo the next day.

Been ages since I had one to cook. I’d still rather eat grouse or pheasants. For a few years now, a co-worker who took early retirement has been dropping off some venison in the fall. He hunts on his family’s farm, on the Indiana/Kentucky border, and they are the biggest and tastiest deer I’ve ever had the privilege to cook. Good cuts fast and hot on the grille, lessor cuts in stew with beef stock and rooty type veggies.

Best,
Ted