All of the deer meat is good -- waste of a wild animal is the 8th deadly sin.
You do want to be sure to remove every bit of tallow/fat you possibly can, as that is what can give deer meat a strong flavor. Also, a clean kill (heart, lung, neck or head), no wounding, no chasing. Do not take a gut shot, stomach, intestine or rectum stuff spilled inside the carcass is bad stuff. I've never had to shoot a deer twice, never wounded a deer, never lost a deer.
Then immediate skinning and chilling to prevent spoilage, followed quickly by butchering and freezing (some will dispute this, ignore them). Some say to hang or age for days or longer to improve flavor or tenderness. This is a myth unless temperature controlled, as hanging/aging really is controlled spoilage. I never hang/age. Good to bone out most everything, and be sure to get the hair strands, leaves and grass out of the meat. Need a sharp knife and a bone saw is useful.
As others, for a true delicacy the tenderloins (inside back bone, rear half of carcass) and the backstrap loins (outside back bone, neck to tail) can't be beat as wonderful steaks or anything else.
We keep just a couple of roasts from the rounds, also the front shoulder blade roasts (very tasty). The front legs (shanks) below the knee (leave the bone in) make very good soup bones with just enough meat for a very tasty venison and vegetable soup.
Everything else we freeze immediately and when convenient bring to the local butcher shop to have made into hamburger, which they grind and add 1 lb beef tallow for 10 pounds of venison at $0.75/lb (last fall price for grinding, tallow, packaging and freezing). Tastes as good or better thank hamburger from beef ground round. Sausages, jerky, etc. all are OK, but unless you make these yourself, they are pricey when made by the butcher shop.
Don't leave the flanks, neck or rib cage out of the butchering. Just strip the meat out from the tallow. Very good for the hamburger, sausage, stews, etc. Flanks when cut into strips make very good stir fry meat.
Donate the hide to a local habitat or deer hunter group which collects hides; or if you have several, bring to an area tanning/leather shop to have made into a jacket, gloves, etc. If you live in a rural area nail the leftover carcass to a tree and feed the birds, squirrels, and anything else. I'm not one for organ meat, but the heart, liver also are OK. Entrails I leave in the woods for the coyotes, wolves, and other scavengers to clean up. They normally disappear in a few days.
Venison is exceptional and healthy meat. If you have bad venison, it's because it's spoiled meat, tallow wasn't stripped out, hair or debris left in meat, or taken from a wounded and chased or gut shot deer (meat full of bad stuff).
Enjoy! My wife wouldn't eat venison until I butchered myself. Now we no longer eat beef, only venison.
We use a few knives and a sawsall. Do all our own butchering. The backstraps and tenderloins are the best but there is nothing wrong with a good roast
