Back when I could afford to hunt regularly, I would make "deer" stroganoff. The processor that I used would take the shoulder meat and tenderize it (with a mallet like cubed steak). I would cut this into strips, and brown in a pan, then add a can of Campbell's cream of mushroom soup, some sliced mushrooms, and sour cream (water or broth of choice to thin if needed, or milk if you like). I'd warm this, then salt and pepper to taste, then serve over egg noddles. The venison was much better than beef, to me.