Here's what I've found: first of all, get the meat quartered and into a refrigerator or iced down cooler as soon as is humanly possible. I think that it's reasonable to have a deer in the refrigerator and quartered within 2 hours. I start by cutting the backstrap out first, followed by the tenderloins. Then you salvage as much skirt as you can and whatever shoulder meat remains (for Chili meat). I then cut the hams and it all gets washed thoroughly and placed in the refrigerator for 2-3 days. 12 hours before actually processing the deer, I place the hams in the freezer to firm them up. It makes deboning the meat and running it through the band saw much, much easier. When I'm deboning the meat, I'm careful to cut as much of the coagulated blood off as I can see. In addition, there's normally a thin layer of membrane covering the sides of the meat and I cut that off as well. Then, I cut off any white pieces of fat I see and it gets tenderized, tightly packaged, labeled with the cut and date and thrown in the freezer. I've never had a "gamey tasting" piece of meat that I personally cut. I've known others' meat to taste gamey, but never my own. Take care of the meat with common sense and you'll never have a problem.