I've never had any gamey tasting meat that I've processed in 20-25 years. I've killed them and let them hang in a walk-in cooler, I've quartered them and thrown them on ice in a cooler. I've tracked them aways and had almost instant bow kills. The only common denominator I can see for all of them is that I trim all fat and slimey stuff before I wrap in plastic and freezer paper.