My brother-in-law in Montana quit hunting deer years ago and only hunts Elk and Moose now because he feels they far excel deer for eating. We've also had a number brought in for processing and the hunters all said it's closer to beef than venison.
I would prepare it the same way you like to prepare beef. And like all good meat, don't overcook it. (145 - 155 for steaks and roasts and 160 for ground meat.)
Dave & Ruth
PS. Thanks for the recipe. We'll add it to our recipe page and try it with the next one I get.
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