Need help preparing Venison.....

[66KingFisher]

When it comes to beef, chicken or fish, I concider myself a pretty fair cook, but I'm having trouble cooking venison and having it not turn out to be tough as shoe leather, so i'm hopin some of ya'll can give me a few pointers and or recipes on cookin this stuff. And not just the backstrap portions, but how do ya'll deal with the rest of the meat....The parts with all the tendons and stuff in it?

In my lastest attempt, I took some fresh backstrap and marinaded it for a day and a half in Worcestershire mixed with liquid smoke and Chipote spices, then pan fried in olive oil.....the flavor was "ok" but it was still way too tough to be enjoyable to eat.

I hear about soaking the meat in buttermilk, or vinegar, or wine, or even Dr Pepper overnite before trying to cook the stuff, but I've never had much success with any i've tried....Although I have to admit I've not tried the Dr Pepper marinade cause it just sounds too weird...lol.....So what do you guys do to prepare this stuff? I really don't want to mess up another batch of this good meat.