Has anyone ever had the equivalent of beef cheeks using wild game? I would think it would taste incredible utilizing deer, elk, buffalo, etc.

Wild hog and Buffalo or great, can't speak to the others.

Italians have long used pork cheeks , guanciale which are usually cured like prosciutto.Unfortunately most Italian recipies have it translated to bacon .But it doesn't have a bacon flavor but it's own unique flavor.
As for the other animals I've never heard of it's use.

On the seafood front Halibut cheeks are my favorite.

http://www.delicieux.eu/?p=2699

Beef Cheeks and Lentils

There are others just google cheeks