I don’t know of anything academic, but anecdotally it doesn’t hold. For example, Echidna tastes almost exactly like greasy chicken, while bustard (and apparently ostrich) taste more like beef than chicken.
There have been entire libraries of book written about this. Around 95% of taste is in fact smell, and smell has little correspondence to molecular structure, which is why closely related molecules can smell (and taste) entirely different. The latest research suggests that the sense of smell is due to quantum level interactions between the odour molecules and the olfactory receptors, hence no chemical correspondence.
If you take cranberries and stew them like applesauce they taste much more like prunes than rhubarb does.
I found ostrich to be more like beef than venison, but your point stands regardless.
Taxonomy (or at least, relatedness) does play a partial role, but so does diet and the tissue type that is eaten - fillet of beef is similar to fillet of venison, but pigs trotters aren’t anything like pigs liver.