If you want good game meat here are a few rules I follow ,get the tarsal glands off ,wash your hands,take the hide off right away, cool The meat . Butcher it your self,that way you get your own meat .Not some one else's dirty urine covered grossness
I do not hang my meat for long ,One night .If you want it gamie hang it ,the longer you hang it the stronger the gamie taste.The glands in the hind legs need to be handled carefully when butchering ,wash your hands when you cut them out.
If you have to hang it for a long time remove the glands in the hind legs
Presto good meat and not tough I have been doing this for 30 years .By the way 90 percent of the deer i have shot are rutting late season deer .Worst deer I have ever had was a black tail spike that I left the hide on and it got rained on over night .
My last bucher experience was an immature bull moose that I got 70lbs of meat back .They told me the meat was blood shot .Odd as it was shot in the head.And the meat was strong and tough.That was my last time .