As there is little or no fat marbled through venison or surrounding the flesh of young venison, it must be barbed during roasting or braising to keep it moist. This means covering the joint with a thin piece of pork back fat, crackling or some strips of bacon to baste it as it cooks.
Allow venison to relax in a warm place for 10 minutes before serving, even with small cuts such as steaks and chops, which should be cooked quickly and served rare to medium. Resting allows the juices to settle back into the meat and become evenly distributed so that there is a rosiness throughout. To add extra flavor to the venison for a casserole, marinate it first in an oil and wine mixture; the liquid it then cooks in will help to keep it moist.