I have shot plenty of older (3-4 yr old)deer, and have never noticed a change in taste if equally cared for. Deer has tallow, not fat like livestock. It must all be removed, the taste is very noticeable. All too many deer are poorly field dressed (gut shot, bladder ruptured, stool spilled) which can taint the meat. Dirt and other contaminents frequently enter the body cavity. Many deer are shot more for "show" than the table. they are driven around town,then hung outside for god knows how long. A dead deer equal meat. It must be cooled down quickly. A quick rinse with a hose inside helps cool it and get rid of contaminents. (some say such garbage as the rinsing sours the meat. Then why are we 85% water? Every butcher rinses the deer. Timely processing is the key.) I toss a couple of bags of ice in the body cavity if it is above freezing, just as fast as I can get the ice. I beleive " Gaminess" is a combination of these factors, resulting in poor meat in the long run. Also, many people dont respect venison for the type of meat it is. There is no marbled fat like beef, and it is well done when it is still quite pink. Get used to it that way.It is how it is supposed to be served.