Well, yea, Lorcan, us Game Cooks in Wyoming could have told you that. Actually, "venison" includes caribou, as it is Cervidae......split hooves, with antlers. Moose,hart, deer, elk, etc. Buffalo (American Bison) is Bovine, and closer to beef than any of the above. I have always treated any large game meat just like VERY lean beef. Add just a little fat or barding, and most people can't tell the difference, if it was properly taken care of at the time of the kill.

Moose is very sweet, bear is very greasy and strong flavored sort of like wild pork. Elk is very protein rich and similar to rich lean beef. Deer (US style--mule or white tail) is like dry beef--needs a braising/moisture cooking procedure. US Antelope (Pronghorn) REALLY needs to be taken care of properly IMMEDIATELY upon killing or it will smell and taste of nasty musk.........which cannot be fixed at any time later......not even with soaking in milk.

PS--American Antelope, aka Pronghorn, don't have "antlers", they have horns.....antlers shed from the skull cap every year, and horns have a bone core that never sheds.......see me for game recipes.......