Interesting responses...
I'd have to say on each one, "IT DEPENDS".
Why?
Every animal's flesh is a product of several things
* diet (worst tasting mule deer was living in sage brush
* how it was killed (ie, dropped quickly or ran it's heart out)
* how it was handled after it hit the ground (skinned and cooled quickly, guts removed intact or all shot up and full of gastric juices
Those are just some of the factors I've found thru personal experience can seriously affect meat flavor and quality. We won't go into "tenderness" as that always seems to generate more heat then light...
That said, I never met a well handled ungulate that I didn't like, Moose, Elk, Antelope (from irrigated alfalfa ranches), Mulie (other then sage fed), and whittail.
Even small game is taste dependent on the fodder it's eating... grouse on varied diet is great fare, on juniper berries, not so much...