I will tell you these things, this one time.

The silver skin will give a bad taste. Best way to get it off your butcherings is to trim neatly with a VERY sharp knife. Flexible blades like a fillet knife work great.

Animals body temp should continue to go down, no matter how slightly, constantly, til well "refrigerated".

Getting and keeping the meat clean of urine or fecal matter. This is important because these things will contact the hind roast meat (not good). I like to rinse body cavity with water.

I don't hang (age) my meat more than a day. I have never had anyone even mention any gamey taste - ever. In fact I pride myself on converting folks who think venison is gamey cause of some shoe leather "Uncle Joe" once threw on their plate. (But I'm going to try and stop converting these types of folks cause they have started to get too demanding......"Hey can you get me some roasts next year? Got any deer you can put over this way?......)