I’m not a hunter myself, but plenty of venison on the menu in my childhood in rural Arkansas. It’s definitely inferior to good beef. But, if you treat it like a tough, lean cut of cow, it’s fine. Usually this means adding fat, slow cooking, or both. I never found the taste bad, but chewy and ropy is definitely the default texture unless you work hard to make it more palatable.

When I cook at home, I’m vegan (beans, quinoa, cheese substitute, mostly), but when I go out I can certainly appreciate all meats and dairies.