I've never had a rank loper, I'm of the same opinion they are among the finest venison one can harvest. I agree 100% the key is cooling. Yes everyone I have field dressed stinks of sage...not unlike mule deer. However get them gutted, skinned and cooling..iced if need be asap and you'll have no problems. Never gut shot one so can't comment to that happening but assume its like anything else rinse immediately.

In terms of receipe treat or prepare the same as with any venison. One of my merinades is posted on this forum under "venison merinade" post. More often then not I just let my venison stand in a little olive oil/soya mixture with chopped garlic and seasoned to my liking for steak for 30 at room temp. (long enough for me to get the pots, veggies and grill going. Maybe a beer or glass of shiraz down my throat..lol).

Enjoy