Venison tenderloins and backstraps are the easiest cuts to take from field-dressed deer and are tender and tasty. So much so that they are often cooked in hunt camp the same day the animal is taken. Many hunters then process the rest of the carcass into chili and jerky. There’s nothing not to like about sausage, jerky or a homey bowl of chili, but don’t miss out on the many other delicious ways to prepare game meat.

There are pounds and pounds of cuts from a harvested deer that can become steaks, stews, goulashes and roasts. In order to expand one’s culinary repertoire beyond chili, begin the hunt with the end in mind. Don’t wait until the meat is on the ground to decide what to do with it.