I have never had deer meat...no hunters in my family except for Al Qaeda 
Oh but you are missing out... Well maybe not so much, as most hunters run the legs off em and forget to shave off the silver skin - Either of which turns the meat gamey as hell. So if you just ask anybody for some venison, its a crapshoot, and likely leaning toward gamey.
But id I knock over a deer, it's where it has been grain fed for some time. I can't help it that a bag of grain falls off the truck all the time right there... Had a grain car tip over on the railroad track one time... and ferment... Best deer ever if you didn't mind all the griz. Seriously... There I was skinning out a deer with eight griz within my line of sight... Turns out they didn't even care.
But you knock em in the head, right in the ear so they drop like a stone. Then you make sure you cut off every bit of the silver skin during the meat processing. Then you smoke it all while it is still in 'roasts', but not enough to cook it.
And you take the inside loin, cut it in fat coins, then cut each coin again, nearly all the way through, and splay the two sides, making a butterfly steak... And lay that on a grill for something close to a medium rare - don't ever overcook wild meat or it will go tough. That right there is the very best cut you can get off a deer.
