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heart
liver
inner loin
backstraps
neck roast
shanks for osso bucco
I usually take the bone out of a hind quarter and freeze that whole to cut into steaks and stew meat when the better cuts are nearly gone. The remaining shoulders, hindquarter, rib meat, and whatever else I pick from the bone is used for venison burger and sausage. When grinding the meat be sure to get some pork fat from the local butcher to add to it. Weigh the venison and then add 1/4 or 1/3 of that weight in pork fat.
Liver and onions is delicious. There are a couple ways to prepare the heart but I usually just cut it into discs width wise and fry it in butter with onions and garlic the same night that I killed it. Generally butterfly the backstraps or just cut them into an inch 1/2 steaks and cook them in a few different ways. I've marinated, wrapped in bacon, and baked them, too, which was pretty good but not my favorite. Just google venison recipes and choose something that appeals to you.
