Eat it quite often in the winter. This was a small rump piece of red deer. However, I like and indeed probably prefer roe deer too, and occasionally fast roast a whole saddle.
The key for me is either to cook it fast and rare or slow, depending on the cut clearly. Serving a saddle of roe well done is sacrilege that won’t happen in this house! I bone it off, keeping the fillet for myself clearly , then make stock with the bones. Two lean loins left, will serve 8. I brown them fast, roast for 11 minutes only…and remember to rest it!
I know where I get the roe from and quality is always very good. Red deer I buy from various places including the supermarket. Usually decent enough.
My son will take a venison steak over beef most of the time. It’s lower fat for sure. Ethical as @Inbar says too. There was a post on another thread recently saying all meat is unethical which I think is both dogmatic and factually wrong. In large areas of upland UK, notably Scotland, growing arable crops or vegetables is just not possible. Upland grazing for sheep and deer is ideal, and the native deer population has no apex predators really so they need culled. Why not make the most of it? I used to shoot (shotgun not rifle) but gave up because of the hassle of keeping a licence in this country now.