Like has already been said the handling of the deer is most important. I don't mind hanging my deer with skin on in temperatures below 45 degrees and usually average 3 to 5 days. I thoroughly wash the body cavity and remove any fat or dried blood. I never cut with a saw and bone all the meat. Removal of any silver skin or tallow is important and don't over cook. My absolute favorite is elk followed by deer, woodland caribou and then moose. I usually mix my burger with pork fat with a ratio of 10% to achieve meat that holds together.