ORIGINAL: Washington Hunter
Something I've noticed over the years, the longer you let your deer hang before butchering the less likely it is to have that strong "gamey" taste to it. I usually let my deer hang 1-2 days (refrigerated) before butchering.
I have had just the opposite experience it seems the quicker I get it home skinned and butchered the better it taste. I never liked the taste of deer until a friend of mine had me over for a roast and I told him thats the best beef roast I had ever had thats when he told me it was venison so I asked why it didnt taste gamey and he said the longer you let it hang with the hide and fat on it the worse it is, so since then I butcher as soon as possible and I love my venison now!