You to can actually make Deer edible!

Ingredients
3 pound roast or tenderloins of venison, cut into 6- by 3-inch pieces
2 heads garlic, cloves separated and smashed
1/2 cup savory or thyme leaves, lightly crushed
1/2 cup dry red wine
1/4 teaspoon Lowry’s1/2 teaspoon black peppercorns, slightly cracked
1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil, divided
1 tablespoon sea salt

Preparation
Toss venison with garlic, savory, wine, Lowry’s, peppercorns, and 1/4 cup oil in a sealable bag. Marinate, chilled, turning bag occasionally, at least 8 hours.
It’s much, much better if you wait for 24 hours.
Bring venison to room temperature, about 1 hour.
Preheat oven to 450°F with rack in middle. Discard marinade and pat meat dry.
Sprinkle on all sides with 1 tablespoon sea salt, then 1/2 teaspoon ground pepper.
Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown meat on all sides in 2 or 3 batches, 3 to 4 minutes per batch.

Transfer to a shallow baking pan. Roast until venison registers 125°F on an instant-read thermometer (inserted 2 inches horizontally into meat) for rare, 5 to 9 minutes (depending on thickness of meat).
I flip it over at 4 minutes.
Let stand on a cutting board 10 minutes before slicing across the grain.

Cooks' notes:
• Venison can be marinated up to 24 hours.
• You can substitute a 3-pound trimmed and tied center-cut beef tenderloin roast for the venison (do not cut into pieces). Follow recipe above, roasting until beef registers 120°F, 25 to 30 minutes for medium-rare.