Two things, first I think people who say a certain meat is disgusting or they wouldn't waste their time on it are full of crap and should stop hunting if they are leaving the meat in the field for the head. Second all game meat that I have harvested has been delicious including Barbary sheep who a lot of people say is bad and my favorite Pringhorn Antelope. They key is cooling it down as much as you can in the given situation (good advice given above) but also processing the animal is where the taste comes into play. I had to drag an antelope almost 2 miles due to ranch restrictions in northern NM. This took almost 2 hours by myself. But I processed my own meat by letting it age for 7 days in cooler and when processing I make sure and get all sinew off. I think that is the key. When you take meat to a processor they tend to leave a lot more on which affects the taste, that is where the gaminess comes from. I may take a little extra meat in doing so but it gets cooked up, ground and mixed with rice, peas, carrots, etc for dog food so nothing goes to waste. A lot of people are intimidated by processing their own game, but dont be. There are a ton of good resources on youtube and state management websites, etc. And it's well worth time amd energy. A good tip is to use frozen 2 liter bottles instead of ice to minimize moisture and buy shelf separators (little wire shelfs) and place in bottom of cooler to maintain separation. You can use full bags of ice with them as well and not have to worry about the meat getting wet. Drain once a day and rotate quarters.
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