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I shot two deer this year, a doe and a six point buck. WI mandates, in some units (somewhat like a county), that a hunter must shot a doe before they can shoot a buck.
Anyway, venison is very lean and can dry out very quick.
Best cuts: tenderloins and backstrap, followed by steak cuts from the hind quarters. The rest of it (unless you like chops and roasts), should be ground into hamburger, or processed into something like jerky, hotsticks or sausage sticks.
How to cook: Grill or broil, make sure its either marinated to increase the juices, or use some butter to keep it from drying up. Salt/pepper/Lawreys/Garlic Salt ...etc., all makes it taste a little better.
If cooked right, it can tast just like, if not better than, a beef steak.
Good luck, hunt on!
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BQP
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