Lacking fat within the meat, uncooked venison has less moisture than beef does. Though less fat content makes venison easier to dry out when cooking, it also makes a serving of venison leaner than a similar-sized one of beef. Venison has roughly one-half the fat by weight of beef. Heavy with fat, beef has a mild, rich taste. That sweet tang of deer meat comes from the copious blood, which also gives raw venison steaks their rich, burgundy color.
Blood is sweet.
If you accidentally prick your finger and suck it, you can taste that sweetness. The longer you cook venison, Goff explains, the more bitter it becomes. It's the same bitter taste as overdone liver, compared to the sweet taste of liver cooked medium rare. That way you save the juices, which saves the sweetness. Not if the animal was dressed and butchered properly, says Goff.