I tend to use bison instead of beef and they may be used interchangeably for any of the recipes calling for ground beef. On a trip to Montana my son and I decided we liked elk even better, but it is hard to come by here.
Except in certain cases (like breads or making a roux), measurements are estimates. Spices I usually eye then adjust with tasting. Pepper should be freshly ground to get the best flavor even though this can be tiring for large amounts!