Nothing wrong as long as it isn' t being tossed. Believe me a lot of hunters go through the expense to process and only to chuck meat right before a new season, which in my opinion is much worse than giving to someone that will gladly use it and just being honest.

Many ways to make game taste better. One is to care for the meat as soon as the animal is harvested, another is to remove fat(talc) and silver skin, merinades are another good way and most importantly cook it rare. Personally I love wild meat and eat it more often than store bought foods, my wife only use to like sausage from game but no loves it all. The secret is care, preperation, spice and cooking. While bucks tend to have more silver skin, if this is removed and your left with a choice chuck of solid meat just merinade it for a night and beer and spice. Wrap that sucker in bacon and grill on the BBQ for 7-10 minutes a side on med heat, you' ll think you' ve died and went to heaven. Just had some last night off a older rut filled buck and it tasted no different than the doe I shot in bow season. Front shoulder, flank & lower leg muscle meat all go to grind...keep them backstraps, tenderloins and hams for the solid pieces of meat(steaks, stew, roasts and jerky). Necks most the time end up in stew or jerky. Give it a try when you take the time to prepare it and think of it as a nice striploin steak...which you don' t want to overcook or use ketchup Be amazed at how them tastebuds will dangle, if it ain' t for you then feel no shame your making others happy and still enjoying the sport[8D]