Flank

• The flank portion of deer meat is also called the flank steak. It consists of the stomach muscles of the deer and is long and flat. It is also one of the toughest cuts of meat, so recipes using flank steak often call for braising or marinating of the meat before it is cooked to help achieve tenderness.
  
  

Loin

• The loin, also known as the tenderloin, is the part of the deer that runs along the spine. It is the most tender cut on the deer and is often cooked on the bone. Some methods of cooking include roasting it over coals, grilling in on the barbecue or sauteed on the stove-top.
  
  

Neck

• The neck part of the deer contains a large amount of meat and tends to be quite tough. Some ways to prevent toughness include not overcooking this type of cut, cutting the meat off the bone and using it for chili or stew meat, or grinding it up for burgers.
  
  

Whole Round

• Whole round roast is cut from the rear part of the deer. This particular cut can be cooked in a variety of methods such as roasting the whole cut or grilling it on a charcoal or gas grill. Deer meat tends to be drier than beef and has much less fat, so braising and marinating first will help prevent the meat from drying out during the roasting or grilling process.