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Seriously now!: I haven't got a clue! I would assume since it is a "wild" animal it should be pretty lean with a slight touch of the wild taste if farm raised. As a guess I would say tastes more like goat than deer. ABSOLUTELY guessing here! It could taste like watermelon for all I know! Please let us know what you come up with. Good luck! Keep Smokin!
I posted about 3 or 4 Alpaca cooks back in 2012. It's somewhere between lamb & maybe yearling beef. Not a lot of fat .Not something that you could cook rare ,to chewy.
I did an adaption of a traditional dish from Peru using beer,lime,cilantro & a bunch of stuff that was very tasty. If you get to pick go with a hind leg ,it divides into cuts you can recognise,I posted some photos of my rudimentary butcher skills as well. Just hit the search bar. Good luck.
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I got what was called a Denver leg.We don't have the great venison you have in the states.
You need to keep it moist.
There was a roll out here amongst chefs & I got in the slipstream of that.
We are getting older animals so that's the only experience I have.