RE: bruised meat
One other thing to try would be to soak it in milk for 24 hours. I poked holes into a bear roast with a knife and soaked it in milk for 24 hours. Tasted like beef. The next roast I ate off the same bear, I didn't have the time to do that and it wasn't nearly as good.
But to the original question, the bruising is because of the blood vessels being broken and an excessive amount of blood in the meat. That is where the real gamey taste comes from. Just like in migratory birds. They are dark meat because of the excessive blood needed to be able to fly for long distances. Grouse, pheasant, chuckars... don't migrate hence the white meat breasts. (And they taste better too.)
Be ye kind one to another, tenderhearted, forgiving one another, even as God for Christ's sake hath forgiven you. Eph 4:32