To your original question: don' t have a problem with giving the meat away.

To the issue of not liking venison. I think there are 2 main reasons that people don' t like venison: tastes " gamey" and it is tough. I have never killed and processed a deer that tasted gamey, however I have had some killed by other people. I think the main reason is what happens after they hit the ground. It is imperative that the deer be bled out well. A heart?lung shot does this nicely, but if you shoot in the neck, it may not, so you may need to cut the throat to bleed it out if the heart is still beating. Second, I gut the deer immediately where it lays. I don' t take it somewhere and have a delay in gutting. Especially if it happens to be gut shot, it doesn' t take long for the bacteria to start to spread (as soon as 2-3 hours even if it isn' t gut shot). The meat must then been cooled quickly and kept cold. This usually means skinning, however, on smaller deer when the temp is freezing anyway this may not be necessary. As far as being tough, the thing that makes the most difference is waiting a minumum of 2 days (3 days is better) before cutting up the meat.

I have fed venison to many people who tell me they can' t believe it is venison because it don' t taste gamey. As others have said, prepearation/spicing can make the difference too, but I hardly ever put anything but salt on mine. Just slice it thin while it is still half frozen (which helps with toughness too) and fry it in marerine or butter.