The different Good or bad venison is most likely the way it was taken care of in the field.
Then of course the age of the animal and what they have been eating.
Yes sir! Take care in skinning, cleaning and let the meat bleed out as best you can. Mine hand for 3 days before processing. This area of west Texas produces some of the best venison I’ve ever had. It’s not just me making the claim. Most of my hunters have taken deer all over the US and tend to agree also. Worst I ever had was a Mule deer out of the sage flats of Colorado. He was an older buck and weighed 215 lbs gutted and hanging, the meat tasted just like what he’s been eating, it had a heavy sage taste and smell to it.