I agree with the blood thing,If a deer has been taken down with a clean kill, and the deer is hung up by the back legs,and decapped to allow
the blood to drain, this will make the best possible flavor from the venison. A young deer being the best, a doe of most any age is good too. If it's a narly old buck that is in rut, then perhaps your expectations should be lowered considerably. Summer sausage may be the answer.
(Try my recipe for pizza loaf on the recipe page)
Merry Christmas Yall !