There are a lot of factors that go into how you venison will taste, most of which have been mentioned. How you care for the deer after the kill is the most important one and this is where most people have their
problems. You need to field dress and cool the carcuss as quickly as possible and then be able to hang it below 40 degrees for a few days or process it imediately if you cant keep it cool. Of course, the age of the deer, a buck in full rut and what they are eating all have some affect on meat flavor.
Leaving the bone in the meat wont have much of an affect on the meat but the fat will. I like to debone most all of my venison to save on freezer space and to get rid of the fat and tallow (silver skin)so when I defrost some meat for dinner its ready to cook.