I agree with this but would also add that the most important thing when it comes to the gamey taste is... where did you shoot it? If you have clean chest cavity, head or neck shot ( I prefer the chest), you won't have gamey taste as compared to when you make a messy shot, guts, liver etc. The second most important thing is how well you field dress it and clean it prior to butchering. Third, don't bandsaw through the bones. This will drag marrow and bone fragments through your meat and contaminate it with that tallow taste. Yuck!