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I think we are sometimes in too much of a hurry to get the meat worked and packed in the fridge. I have noticed that if I leave the buck in the skin for 2-3 days, skin it and let the meat "hang" for another 2-3 days before I work it, the meat taste different. Even an older animal is more tender than expected........ then again I am in ZA, and I have a cold room, even in winter to keep my meat cold enough. Would this be possible with you? If so try it.

I have also noticed that what you do after the kill, also make a difference. After you shot the animal, allow it to "bleed out" (I cut the throat).
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