Deer ham parts
           Adolph's Meat Tenderizer
           Coarsley grnd black pepper
           Squeezable soft margarine
  The secret to good venison is always to muscle the meat. Muscling means to
  remove each muscle individually. Once finished, the cook will have several
  cylindrical pieces resembling tenderloin. Place pieces in a Pyrex dish,
  sprinkle each side with meat tenderizer and coarsley ground black pepper.
  Puncture each side liberally with a sharp fork. Squeeze margarine on one
  side. Turn meat over and repeat process on other side. Broil on high heat
  for about 4 minutes. Turn meat over and broil until brown. Remember venison
  is not as good when it is overcooked.