Wishing I've had even doe that tasted to gamey to me. In my opinion, it's all in the processing. I process my own. I gut it asap, skin it, quarter it, remove tenderloin, and back straps. Wash it in cold water and I have a refrigerator that I modified to hang the meat in. I have used a big cooler and iced it down. That takes away some of the flavor though. Processers around here only let it hang for about three to five days. A lot of people think I'm nuts but I've let mine age in 38 degree temp for 2 weeks. If you know how to cook good steak, if you cook dear steak, you'll a ways chose deer. Some people just cut the deletion and through it in a pan without aging. I don't like it that way. I can cook a buck that was in rut, and doe that wasn't, and cant tell the difference.