All meat is perishable, and will quickly absorb strong odors. That so called "Wild taste" of game is caused by poor handling, letting the musk glands of deer taint the meat . It's best to carefully remove the hide as soon as possible, get the carcass cooled down, and you'll have delicious meat equal or better than anything you can buy at the market. No "wild taste". Venison is more like lamb or mutton, rather than beef.
It's wery wery (cue Elmer Fudd) important to hang venison for at least a week prior to butchering. This allows the rigor to come out of the body and the adrenline to dissipate from the meat, making the meat more tender and tasty.
God, Family, Guns, in that order.