I’ve never tried it grilled like a steak, I would suspect that’d be quite different to beef.

With game meat, you usually need tenderloin or at least sirloin cut to parts, to make something fried like a steak, to really work. I eat wild moose meat quite regularly, and that is like thicker, leaner, stronger, beef. As ground meat it works like beef, just tastes different and requires more cooking oil, but for actual pieces being slowly oven-cooked in some way works the best. Letting the leaner meat simmer until it becomes softer, makes it a lot tastier.