Venison poached in butter

This is probably a good way to cook it, or any really lean piece of meat. I'm assuming it's a loin? You're going to want to find the correct temperature and duration for the poaching, which should be relatively easy with a google search. If you can't find a poaching recipe, look for a sous vide recipe, the temp/cooking time should be similar. After it's cooked, you're going to probably want to give it a quick sear for color. Let us know what you end up doing and how it turns out.

Yep, poached a deer. 140 degrees was the recommended temperature but I turned the oven up to 165 after 30 minutes. At 1 hour I seared it for color then cut it in half to check how cooked it was. Nice & pink on the inside. One piece was a tenderloin and the other was backstrap. I'm new to venison so I found it a little gamey. I did not marinate it first, just soaked it in water until it wasn't bloody

new to deer but have a browning avatar?

you originally from the city boy

So you poached it in the oven?