^similar for sure, but definitely not quite as good as a high country grass fed Rocky, which might be my all time favorite next to high country pronghorn, followed closely by late season fat cow elk, also of the high land variety
The deserts I've eaten have all been pretty good though...the advice above is spot on; pan sear the good cuts in butter or bacon fat and serve rare to very rare (think seared ahi style)
There are also a lot of reduction type recipes that can be drizzled over the top of the newly finished steaks, which of course work well to augment most varieties of ungulate species
Grind or jerk the lesser cuts, or cube for stews, tacos, chile, etc
Bon Appetit!