There have been several monster bucks harvested this deer season and I suspect we will see several more before the 2009 season comes to a close.

Of course, in regards to venison, a doe tastes just as good as a buck, and a healthy animal harvested in the appropriate manner makes for some excellent eating. In fact, I would go as far as to say if your cut is cooked right, it will rival the best of any cut of steak.

There are literally thousands of ways to cook venison, but cooking the tenderloins on an open camp fire still ranks number one for me. There is something special about cooking venison over wood, especially if you just so happen to be camping near the area that you hunt. It’s kind of like having a hotdog at a baseball game— a timeless tradition that has been handed down for decades and never loses its flavor.

Over the years, I have tried countless recipes and different methods; open flame, charcoal and gas grills, broiling a roast in the oven or the famous Crock Pot for a tasty stew all come to mind. And let’s not forget jerky, as my good friend Tree Fisher has a family recipe that is responsible for the best venison jerky I’ve ever had in my life. It’s so good that I give him a portion of my deer every year specifically for jerky.

Cooking venison to some is an “art form” and not to be take lightly. Unfortunately, the vast majority of us overcook our best cuts which leave us sitting at the table disappointed and wondering where we went wrong. For steaks, medium to medium-rare is your best bet and all but guarantees the cut will be both tasty and juicy. There is no need to overcook venison and by doing so robs the meat of its tenderness and true flavor. If you are a skeptic, at least give it a try and then if you are dissatisfied, you can always throw it back on the flame and cook it some more. My guess is after you’ve tried venison in the medium-rare to medium range you’ll understand why Canadian’s eat more venison annually than they do beef. It’s a great meal if you do it right!