The secret is GRAVY! The secret to all good food is GRAVY. Sometimes called sauces by the French.
I cook venison meatballs and sausage in red gravy or sauce if you will (my Napolitano and Calabrese family says gravy.....my wife’s Sicilian family says sauce). You should add beef or pork fat to these.
What I really prefer, is to cut fat steaks from the rump or (prime?) rib roast (then mash flat and thin with mallet or side of a cleaver ). Marinate for 3-4 hours in a good balsamic vinegar Italian dressing. Wipe off the excess marinade and Cook on a hot charcoal grill for a few minutes on each side....leave a little pink in the middle unless that bothers you.
Not much better than that.
chicken fried - AND gravy