Without the marinade, I think it would have tasted terrible.
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The backstraps are like tenderloin, taste a tad more iron-y. Just seared quickly in butter with a dash of wine and lemon pepper and it is wonderful. The best roasts are cooked quickly, too and best rare. Tougher meat is slow cooked or ground for burger. Mixed 1/2 & 1/2 w/beef, even the picky can’t tell. Or by itself in chili or spaghetti.
Marinade is for the tougher parts and for the people who quail at game, which is just the real taste of meat that didn’t fatten on corn and actually used their muscles. We’re so used to bland meat, venison and some others take getting used to. Moose steak in delicious just grilled, preferably over wood, for example.
I never thought mahi-mahi sushi would taste like rare beef tenderloin, but it does. And whale steak is also like tenderloin, but with a slight fish flavor and a bit more texture.
None of which makes whole ground insect powder ok to eat, especially as a substitute for red meat. Or white meat. Or chicken.
Oh, and Bambi is a rat with hooves, despite the cartoon. Tastes better, tho and I shouldn’t give the tyrants any ideas for new foods, either.
My son-in-law calls deer rats on stilts.
I’m in no danger of ever getting near venison again, but do buy grass-fed beef from a nearby ranch in Oregon. Also eat pasture-raised eggs and drink grass milk. All very healthy, tasty stuff.