First thing is first. If possible, do your best to get a decent cut of meat to work with. It should go without saying, but the better your protein the better your dish will turn out. This method will work with many different types of protein, and I have had success with Antelope, Beef, Bison, Deer, Elk, and Pork.
Different cuts of meat require different levels of doneness for both safety reasons and to keep the dish flavorful and juicy. Have fun, and adjust your desired temperatures accordingly.