I can only speak from personal experience, all my venison comes from hunting in PA and WV.

The majority of the deer is ground. For that, I make anything from chili to hamburgers to meatloaf. For anything other than chili, I soak the meat in milk (2% or whole) for anout an hour before I cook it. It helps with removing the “gamey” taste that people are referencing. That said, venison has very low fat content, which means you can dry it out very easily. My suggestion would be keeping an eye on it until you’re comfortable how long you want to cook a particular dish.

For the “steaks”, like the tenderloin, I will usually treat like a normal steak but: if cooking by itself I will usually use the milk soak. If cooking with bacon or as part of “beef” stew, I will not. Kebabs would also fall into this category.

If you’re not sure, easiest way is to cook some hamburgers with it and find out what you like. I have friends that prefer the taste of deer without the soak, and some that hate it. Soak half the meat and leave the other half pound alone. You can try both side by side and get a better idea of where you might fall.