If you take the time and expend some effort venison can please everyone.

It is important to remove every bit of visable fat from venison to remove the gamey taste that turns off so many folks.

Then you need to either use a sharp knife to push all the way through the meat from side to side and push bacon or other fat through these openings ( this is called larding ), or completely cover the meat in bacon or fat if roasting. when making ground venison use beef or pork fat.

This will fool even the most critical eater.