I shot a mule deer doe in Western, Kansas. She was fairly large. My hunting partner and I divided the meat and the work.
It had an unusually good flavor, in fact tasted just about like beef. We did let his wife cook it all as she knew how to tenderize the meat. I tried grilling a loin. It tasted good but was tough. After that I did not even try to cook any more.
I wonder if the meat was finely ground would that solve the problem.
Real easy to overcook venison loin.
Last one I had, I cut butterflys out of the loin about 3/4 inch thick.
Only took 3-4 minutes per side on the grill. No marinades, no spice concoctions. Just salt and pepper. Some of the best meat I have ever had.
But we have tender, corn fed whitetails here, and she wasn’t all that old.