The other thing I've noticed a LOT of people do, that leads to dry, tough venison, is they'll take it straight off the grill or out of the oven and start cutting into it. When you do that, you might as well be sucking every ounce of juice out of it and drying it out.

Gotta let that dude sit, under foil, for about 10 minutes before you go cutting it.

I've sent meat back at restaurants when I asked for Medium Rare and it came out with a barely pink sliver in the middle. One of the first times I ate with my to-become mother-in-law, she was aghast that I was going to eat "a piece of raw meat." In the 28 years since she's come to know that I like my steaks slapped on the ass saying Mooooo on the plate.

Couple of years ago in Canada the guide's wife cooked dinner for us each night. The meat - every night - was literally gray. Like pallid dead-skin gray. Even the meatloaf was dried. I don't know how it stayed together. She cooked every piece of meat until there was zero red-pink-shade of anything in it. All gray and tough.

Incredibly nice folks, but I ate a lot of vegetables and salad that week at supper.

That’s opposite of the way they normally come out. Usually it’s undercooked. Why a restaurant won’t cook the meal you are paying for as asked is beyond me.

Nice efforts fellas. Venison perfection!