Hmmm - I agree with everything that's been said, but can never give a short answer.
I believe the key to not having a "gamey" taste is in the preparation - from the minute it's killed to the table.
I gut the deer and get the hide off as soon as possible. Don't leave a deer hanging in a tree in hunting camp for a week with the hide on and expect it to taste good.
I cool the carcass as soon as possible. If it's above 40 degrees F, it goes into a cooler (gutted, skinned and in a cheesecloth game bag) to hang for a week. If it's between freezing and 40, I hang it myself in my garage - out of the sunlight and away from dust and insects.
When processing, the only bones I cut through are those of the pelvis and lower legs. I believe that dragging the bone marrow across the meat while cutting chops and steaks is mostly to blamefor that gamey taste. I cut all the meat off the bone without cutting through the bones.
As mentioned, remove all fat and as much silver skin as possible.
We usually freeze most everything, but have canned some of the scraps and small, unidentifiable pieces. Just reheat it and serve it with whatever you like - OR - mix some BBQ sauce in it and serve it on buns.
For the frozen cuts, just cook 'em anyway you would cook beef.
As far as "tasting just like beef", if it did, I might not hunt deer; we like the taste of venison - but I also know what that strong gamey taste is.