I realize this thread is about hunting in general but the point I relate is applicable to any game...
First off...my intention is to not insult anyone...regardless of how long some may have been hunting whitetail deer...
...Given that...this post about the care of (whitetail deer) game meat from the woods to the table...
I have hunted deer for 30 years and the first five of those years I did not know what I was doing when it came to taking game from the woods to the table in a manner (taste) most non-hunting families are used to...
...For me the realization came after I was given a copy of this book:
Amazon.com: care of game meat and trophy's: Books
...OK...now to the point...
IF your deer meat has a wild or gamy taste it is
your fault...not because it's wild game...it's because the meat was not properly cared for after dropping...(This is in disregard to poorly shot deer...i.e., gut shot with a belly full of soy beans etc.etc...)...
...To have venison for the table that is comparable to retail red meat it is paramount to begin the "cooling process" immediately or ASAP...I urge every "meat or trophy" hunter to read the above mentioned book...
...If properly cared for...venison should be very much like beef only with a finer texture and just a slightly sweeter taste...if the meat is properly cared for most folks (who are not familiar) should not know the difference that they are eating venison and not beef...!
Personally I like to field dress deer where they drop and I use cheese cloth "socks" to cover the carcass while dragging and or transporting to a meat cooler...where I like to hang them head down with the hide on for at least 7-10 days..depending on the deer...longer for old bucks etc...
IMO...Hanging (aging) a deer after it is skinned is a waste...A deer hung skinned will dry out the meat etc...skinning a deer after it is aged all the meat is nice and pink...no need to skim off the outside...again it's my personal preference to bone out the entire deer (minus the ribs) and cut steaks and roasts...
...So again I say...if your meat is gamy...you might want to try changing the ways you were brought to know...
...The best steak house's know how to age meat...and IMO every hunter that hunts for the table should realize that the care of the meat is paramount...