I agree with the people that say get the bone out and cut the fat off. I noticed that if it was a bad year for acorns in the mountains and the deer hit the laurel and cedar, the fat and bone gave the meat a bitter taste. Deer we got around farms were no problem leaving the fat on.
A lot of people that don't care for deer meat had venison given to them by people that are sloppy transporting and processing the deer. Those same people would have a fit if they had a box of beef steaks treated the way they handle a deer.