RE: gamie meat
Two main things I would suggest:
1. Use fat/meat mix (60-70% fat/beef is what I like), not suet. Fat melts quicker, where suet stays congealed more when you fry it. I use about 20% fat/beef with 80% wild game.
2. Make sure you skin an elk out pretty quick so it can cool down.
I haven't had much problem with mule deer except for one area in the state of montana. When we shoot deer from this particular spot, sausage is about the only thing you can make to save it.