Little deer are more tender than big deer.
For flavor I just field dress and skin as soon as possible. Now I have taken venison from a butcher shop even, could be any size and any age, and served it with guests thinking it was the best beef steak they'd ever eaten. I don't have any special tricks. I just don't overcook and I use a very simple recipe that I made up that uses lawry's, garlic powder, and black pepper. Sometimes I marinade first in soy sauce and the same ingredients I mentioned. Don't worry about overseasoning, it's pretty hard to do.
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