X2 def all in the care after harvest, and also in prep before its cooked. If venison sits in its blood in a package defrosting its not worth feeding to the dog.I firmly believe that every deer no amtter age or weight has the ability to taste excellent but it has everything to do with the care given to the meat once the fatal shot enters the animal.
shot placement is key. You don't want stomach digestive juice or bile flowing over your meat and tainting it. Tarsals on big ruttin buck have to be removed ASAP. Bleeding a deer if not already accomplished with the shot is also important but rarely done.
Proper and prompt field dressing is also very important.
aging the meat for a minimum of 2 days temperature permitting of course. 35-45 being optimal imo.
I'm positive this is all stuff that you know already but I see the difference when proper steps are taking from the field to the table. Treat the deer like a 280lb big eye and you'll be eating sashimi, treat the deer like a blue fish and........... you know what I mean.
Why is this not an issue when we go out to eat and say "Hey Mario hows the veal today?" the average chicken meets Col. Sanders @ 6 weeks of age porkchops happen @ 210 days.to justify killing babies