You might look at
www.riflesandrecipes.com. Eileen Clarke has been publishing game cookbooks for around 30 years, and along with science-based info about field care and butchering your own meat, there are hundreds of recipes for venison--not just deer but caribou, elk, moose etc. The books not only explain why vension varies in toughness and flavor, but how to adjust for those, since wild game isn't a standardized product like commercial meat.
