I can’t speak for retrieverman, but I’ve eaten a lot of deer. Processing makes all the difference in the world. My guess is that you did a better job taking care of your meat than the processor. Clean meat that stays cold should not be gamey or overly tough. I blame crappy processing for the reputation of wild animals are gamey. Except geese, wild geese are unfit for consumption.
And this just something I’ve noticed a lot of people do with deer meat, but People don’t eat brown beef, I don’t know why they want to eat brown venison. If your meat has turned brown or green on the outside, it’s gonna taste “bad/gamey”. It needs to be red when you cook it, if it’s got some brown on it just excise the top layer until you get down to red. You can’t cook brown meat and expect it to taste good.
