pam - rare, what do you call rare ? since everyones opinion of rare is different. a little pink wouldnt hurt, but I like to be on the safe side & cook it until the juices are turning clear,about that time its fully cooked & still tender, thats where watching it closely is helpful because it can get overdone quickly.
cook it just like you would beef BUT venison takes less time to cook.I know I've said this several times already
I dont want to scare you but if the deer came from a CWD area (chronic wasting disease) I'd cook it until theres no longer any pink just to be safe, & the CWD prions stay in the spine/brain not in the meat.theres no proof humans can even get infected from this. maybe I shouldnt of brought this up.
the sauteing w/garlic & onions is for cooking in a pan (I just had to say that, just in case you thought it was for basting like the other mixture butter/brown sugar/soy sauce) I tend to put more brown sugar in the mixture so its not so runny
"big goofuses" ? is that towards me ? I cooked my wild turkey on the grill, I injected it with some sauce & basted with it also, the turkey turned out great (but I had it wrap somewhat with foil) but the legs got overdone
I should of put the leg section on when the breast section was about halfway done to prevent the legs from drying out, the legs went towards turkey noodle soup.