How to season lean, wild game so it tastes rich instead of dry.
Venison is lean, which means it cooks fast and forgives very little. Seasoning has to add depth without piling on salt.
Garlic, black pepper and a touch of smoke do the heavy lifting. They read as richness even when there is almost no fat in the cut.
Season early so the blend has time to work, cook hot and fast, and pull the meat earlier than feels right.
Finish with something acidic or a spoon of sauce to round the edges.