Let's leave cost out of it because everyone knows that venison costs more than beef. Can you think of any recipe where venison beats beef?

No, I will take a good beef ribeye any day over deer meat.

Burger, of course I add bacon to mine. Better than any all beef burger in my opinion.

I prefer venison German sausage over beef.
I prefer fried blackstrap over a beef chicken fry.
I like venison jerky more than beef jerky.

I know it's not beef, but I prefer venison breakfast sausage over pork breakfast sausage.

I was sent a venison care package from a well known member of THF. I tried the backstrap in fajitas. It was too tough. I made chili from the remainder of the backstrap. The links were too dry. I still have some.

The German sausage I get made is not dry, it is very good.
Not the fatty, greasy crap you buy in stores.

Back strap can be tricky. The key is to not over cook it.
A thick cut blackstrap steak grilled to rare or medium/rare at the very most is hard to beat!
If you cook backstrap medium or over you ruined it in my opinion.

I think venison chicken fry beats beef. Version jerky is also better than beef.

I'd take a backstrap roast wrapped in bacon and smoked with cherry wood over any beef steak

Lots of great ways to do Venison and I prefer it to beef most of the time.

Venison bacon burger
Jerky

Favorite back strap, bacon weave is good but prefer
Coat a 6 inch or so piece of backstrap in Montreal Steak seasoning heavy coating.
Put in ziplock bag for at least 5 hours but 24 hours works also.

Tale out of fridge and let come to room temp then grill with the coating still in place. until rare or medium rare at the most. Slice thin across grain like you would London broil. Enjoy.

That is definitely one of the keys. In my experience, the other key is not to rip the backstraps out of the animal as quickly as possible and throw it in the freezer. Anytime I process my own animals on the spot, backstraps are tough tough tough tough. I eventually/inevitably make them into jerky or grind. Anytime the animal is allowed to hang in cold storage for at least a day, the backstops come out nice and tender and exactly what you are looking for.

I don't know why this happens, but it is quite consistent in my experience.

Beef for me

I donate all my Whitetail. I do keep my Axis and make chili and stews all winter.

I guess I've never had venison prepared properly.

I believe beef is a superior cut and quality of meet as far as tenderness and fat content.

That said venison is a byproduct of my favorite past time, can be fine eating and I enjoy it. I have been using deer meat to cook so long I do not really notice a difference between deer and beef unless I'm grilling a ribey or something similar.

Something that's only been touched on is the huge variety of venison. Compared to other venison whitetail doesn't compare very well. Fallow is much better, sika is better than fallow, and elk is a bit better than sika. I've hear that moose and axis both might rank above elk but I have little experience with moose and none with axis. It's a separate topic but I recently had a bison sirloin as good as any beef steak I've ever had. That said I enjoy the variety.

Backstrap, grilled medium rare
Venison burgers (cut with bacon ends& pieces & chuck-roast for fat)
Venison jerkey
breakfast sausage (cut with bacon ends& pieces & pork-butt for fat)
Chili (using my burger grind above)
Venison PotRoast (ginger/Worcestershire/wine (GWW)marinade) & veggies
German style venison sausage
Chicken Fried medallions

all the above, done right, result in dish that reveals the DELICATE flavor unique to venison (NOT covered up) and an ensuing craving for it subsequently . . .

I chalk that up to a sensationalism. Ive eaten several sika and find them no different than wt. I have never eaten fallow but have had many tell me it sucks. I personally prefer wt over axis.

Never had any venison dish that beat good beef.

I do prefer venison burgers over beef burgers but really, all else its hard to top a great cut of beef. I do enjoy all my venison though.

Had lots of really good venison and lots of bad beef over the years tho......Jes sayin'

The best venison links I ever had were 70% pork.

Best I have had were 25% pork. Made and cold smoked at the parents place in the old smokehouse.

Something many never consider is the animal itself. A rutted down buck will never be as good as a young steer. You do not kill an old bull or cow for their great tasting steaks.

In our house, about 50% of the meat we eat is venison or wild pork. Venison is not beef, and a lot of folks make the mistake of preparing it like beef. It usually doesn't come out that great. I don't even give any away anymore because folks don't cook it right. If I give someone any wild game, it is in a fully prepared dish and folks always come back for seconds.

Well beef makes you fat, while venison gets you lean! Personally I like staying in good health. I haven't bought beef in years. As long as I have venison, elk and hog in my freezer that's All i'll eat, besides chicken. Keeps me ripped, I call it natures steroids

I've gotten to be the same way, I won't give it away unless I know they aren't going to let it go to waste.

The whitetails we shoot in Waco taste EVERY bit as good as the wild colorado elk I have in my freezer.