I killed a 6yr old last year during the rut and it tasted great. It was hung for about two weeks. I firmly believe in the hanging. The last meat i got that was terrible i soaked in a cooler for two days quartered, because i killed it late the day before thanksgiving. Took it to the processor in a cooler, it sucked. Ill never soak another deer. Ive killed some that smelled like an old billy goat, they were all good to eat. To me, the processor is the key, and hang the deer. Dont they hang beef and hogs when they kill them? Why would a deer be any different.