Never had any. Closest I've had to that is deer or domestic meat goats. The secret to any meat is how you care for it after the kill. Cool it quickly and keep it dry and clean while aging.
With game animals that don't have much fat, cooking requires that it be quick to avoid drying it out, or involve adding grease, like bacon, or oil, like olive, to keeping drying out if the cooking is low and slow for tougher cuts. Biggest mistake you can make is to put it on a grill and leave it until well done. Backstrap steaks should be medium rare at most. If that is scary, pressure cook it and use the meat for enchilads or stew, etc.
Oh, and if it an old rank one, consider brining the meat to get the gamey out. Just saltwater works, but you can find a fancy recipe online.
