You want tender venison? Shoot 1.5-year-old does! There's way too many of them anyway and they are MUCH better eating than a rutting buck. No 'tenderizing' necessary. The less 'seasoning' on my venison, the better. Salt, pepper, garlic, onion and butter is all you need. I have had absolutely HORRIBLE venison that others have killed/cooked. Kill'em right, butcher 'em right, package'em right, and cook'em right, and venison is the best meat around! Antlers are for going on the wall and sausage/grind. Does are for eating.
