My standby recipe for antelope,deer,elk.
Pretty much as you would begin a stew,ballpark,on inch cubes of misc reasonably tender meat,shoulder,trimmings,etc.I don't grind hamburger,I make and freeze stew size pieces.
I'm saying season,flour,brown.Plate and eat.Simple.Try it.
Spill a little beer in the pan,it will gravy up.Over egg flat noodles,or with mashed potatoes or home fries.Add a little sour cream and some peas and mushrooms,a little onion,stroganhoff,sort of.
The Marlboro chili recipe is good.
or add the carrots,onions,potatoes and some stock and stew.
The small chunk meat is versatile.