A long time ago a good butcher told me game meat sours from the bone out and the only meats that should be aged is Beef and Pork. He went on to say bone souring starts within an hour or so after an animal is killed, even when the outside temperature is near freezing. So, I remove the hide from harvested game as soon as possible. To this end I bone-out the meat from animals that are distant from my hunting vehicle and haul the meat back via my two, all-terrain-transporters, I was born with. I have found the gamey taste of Deer and Elk does not occur, even during the rut, when I separate the meat from the bone and hide within an hour of harvest.