Bucky, that netting is the lacy fat that surrounds the stomach, but I can't think of the name either.
Last year HB and the grandson brought home over 350 lbs. of venison. We made several kinds of sausage, but I had plenty to cook and experiment with. (We ate it all, by the way, except for a bit of sausage that's left.)
The guys are right, Amy. It's not hard to get it tender, but it is very lean, so does tend to taste dry.
It's one of those things you cook a very short time at a high temperature, or a long time at a low temperature. HB has brought home fresh tenderloins that he marinated and seared quickly in a skillet, let sit for a few moments, then sliced. They are rare, tender and delicious, but you do have to like the venison taste. It isn't beef. I served them with a horseradish sauce.
I've done venison like a pot roast with vegies and gravy, and it's OK, but the best luck I've had is in a crock pot, with the ubiquitous dry onion soup mix and canned mushroom soup. However you cook it, it needs a sauce. That's why vension BBQ's, Italian Venison, Swiss venison steak, and venison chili are so popular.
Adding fat to it, as Bucky suggested, does add to the taste, but if you're eating venison for health, as I do, the bacon does negate the health benefits.
I do love bacon, though.